Rollm pse (Rollmops)
12 salt herring fillets, preferably Matjes
or Bismark herring*
2 cups (500 ml) cider vinegar
2 cups (500 ml) cold water
5 juniper berries, 5 whole allspice, 3 whole cloves,
and 8 whole black peppercorns, wrapped in a towel
and bruised with a rolling pin or the bottom of a heavy pot
1 bay (laurel) leaf
1/4 cup Dusseldorf or Dijon style mustard
1/4 cup (60 ml) capers
3 medium-sized onions, peeled, thinly sliced,
and separated into rings
3 large dill pickles
Parsley sprigs for garnish
* To learn more about the different types of herring, go to
<http://food.epicurious.com/db/dictionary/terms/h/herring.html>
Soak the herring fillets in enough cold water to cover for at least 12
hours in the refrigerator, replacing the water two or three times.
Combine the vinegar, water, juniper berries, allspice, cloves,
peppercorns and bay leaf in a large pot and bring to a boil over high
heat. Simmer for 5 minutes, then allow to come to room temperature.
Drain and pat the herring fillets dry, and lay them skin side down on
a work surface. Spread a teaspoon (5 ml) of mustard over each one,
then scatter the capers and onions over the mustard. Cut the dill
pickles lengthwise into quarters, and then in half crosswise. Place a
wedge of pickle at the narrow end of each fillet and roll the fillet
up into small, thick cylinders. Secure the rolled fillets with one or
two toothpicks. Pack the rolled fillets on their sides in a glass
dish in one or two layers. Note: do not use a metal container. Pour
the marinade over the herring, cover the dish with plastic wrap and
refrigerate for 5 to 6 days before serving. To serve, arrange them on
a platter or on individual serving plates and garnish with onion rings
and parsley. Serves 6 to 8.