Pickled herring rollmops with gherkins and mustard
Already-desalted, ready-to-eat herring fillets wrapped around gherkin and onion in a cold marinade.
Active time30 min
Cooking5 min
Total26 hResting : 25 h
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Ingredients
- 3 bay leaf
- 2 small onion
- 1 tbsp drained capers
- 150 ml water
- 10 black peppercorn
- 2 tbsp hot mustard
- 350 ml cider vinegar
- 1 tsp juniper berries
- 12 already-desalted ready-to-eat salted herring fillet
- 2 large sour pickled gherkin
Preparation
Bring water, peppercorns, juniper and bay to a boil, then cool for about 60 min until cold. Stir in the vinegar. Keep the herring fillets refrigerated while preparing this.
3 bay leaf150 ml water10 black peppercorn350 ml cider vinegar1 tsp juniper berries12 already-desalted ready-to-eat salted herring fillet- saucepan
- mixing bowl
Cut each gherkin lengthways into 6 strips. Peel and thinly slice the onions. Lay fillets skin-side down, spread with mustard and divide gherkin, onion and capers over them. Form 12 rolls and secure each with a pick. Pack into clean narrow food containers, pour over the completely cold marinade and check they are covered. Cover and refrigerate for about 1440 min. Serve drained and remove picks before eating. This is not a shelf-stable preserve.
2 small onion1 tbsp drained capers2 tbsp hot mustard2 large sour pickled gherkin- knife
- chopping board
- wooden picks
- mixing bowl
- lid
Allergens
- Mustard
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration