Rollmops
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Salt herring | |
| 3 | tablespoons | Prepared mustard |
| 8 | Slivers of dill pickle | |
| 8 | slices | Spanish onion |
| 1 | tablespoon | Capers |
| 1¼ | cup | White vinegar |
| ¾ | cup | ;water |
| 1 | tablespoon | Pickling spices |
| 2 | Bay leaves | |
| 2 | larges | Spanish onions, in rings |
Directions
Clean herring and remove heads. Soak 48 hours in 2 quarts cold water.
Change water 6 times and keep refrigerated. With a sharp pointed knife slit herring along the backbone. Remove backbone and as many small bones as possible, making 8 skin-on fillets.
Pat dry and lay them skin side down. Spread tops sides with mustard and place on each fillet a sliver of pickle, a slice of onion and a few capers. Roll tightly and tie with string or fasten with tooth picks. Pack rolled fillets and remaining onions in a crock and marinade in the vinegar, water, pickling spice and bay leaves in the refrigerator for 7 days. Serve cold.
From: The German Cookbook by Mimi Sheraton, 1965.
LC # 65-24163 Posted by Jim Weller.
Submitted By JIM WELLER On 11-25-95