Rollmop Herrings Recipe
Ingredients
| 10 herrings, cleaned and filleted | ||
| 1/2 pint/300 ml dill vinegar | ||
| 3 oz/75 g caster sugar | ||
| 4 red onions, peeled and sliced | ||
| Lemon juice | 2 Tablespoon | |
| 3 carrots, peeled and sliced | ||
| 20 mixed-coloured peppercorns | ||
| Mustard seeds | 1 Teaspoon | |
| Bay leaves | 6 | |
| Dill sprigs to garnish | ||
Directions
Cut herrings in half, then roll up from head end and secure with a cocktail stick.
Place in a shallow dish and immerse completely in water.
Cover, leave in fridge overnight.
Place vinegar and sugar in a pan with 1 pint/600 ml water.
Boil for 3 mins, then allow to cool.
Remove herrings from water and place in a shallow serving dish.
Add the onions, lemon juice, carrots, peppercorns, mustard seeds and bay leaves.
Pour cooled vinegar over fish, cover and marinate in fridge for up to 4 days.
Garnish and serve with rye bread.
Place in a shallow dish and immerse completely in water.
Cover, leave in fridge overnight.
Place vinegar and sugar in a pan with 1 pint/600 ml water.
Boil for 3 mins, then allow to cool.
Remove herrings from water and place in a shallow serving dish.
Add the onions, lemon juice, carrots, peppercorns, mustard seeds and bay leaves.
Pour cooled vinegar over fish, cover and marinate in fridge for up to 4 days.
Garnish and serve with rye bread.
Chef
