German
Rollmops
These German rollmops are vinegar-pickled herring fillets wrapped around gherkin and onion, then rested in a spiced brine until bright and savory. Serve them cold with rye bread or boiled potatoes for a traditional northern-style meal.
Ingredients
- Pickled herring fillets, skinless4 fillets
- Small sour gherkins2, quartered lengthwise
- Yellow onion1 small, thinly sliced
- White wine vinegar150 ml
- Water150 ml
- Sugar1 tbsp
- Salt1/2 tsp
- Yellow mustard seeds1 tsp
- Black peppercorns1 tsp
- Juniper berries4, lightly crushed
- Allspice berries3
- Bay leaf1
- Fresh dill2 small sprigs
Method
- Place the vinegar, water, sugar, salt, mustard seeds, peppercorns, juniper, allspice, bay leaf, and half the sliced onion in a small saucepan.
- Bring the brine just to a boil, stirring to dissolve the sugar and salt, then remove it from the heat and let it cool completely.
- Lay the herring fillets flat with the inner side facing up and pat them dry gently with paper towel.
- Place a gherkin spear and a few onion slices across the wider end of each fillet.
- Roll each fillet tightly around the filling and secure it with a wooden cocktail stick.
- Arrange the rollmops snugly in a glass or ceramic dish and scatter over the remaining onion and dill.
- Pour the cooled brine over the rollmops until they are fully covered.
- Cover and refrigerate for at least 24 hours, turning once if needed so the fish seasons evenly.
- Serve the rollmops cold with some of the onions from the brine, ideally alongside rye bread, boiled potatoes, or a simple potato salad.
Common questions
Can I substitute the pickled herring fillets or gherkins if I can’t find them?
Use other skinless pickled herring fillets if available; the key is already-cured fish. For the filling, use cornichons or small dill pickles cut to size. Avoid fresh herring unless you’re prepared to cure it first.
How long do rollmops need to marinate before they’re ready to eat?
They need at least 24 hours in the refrigerator to season properly, but 36–48 hours gives a more even, fuller flavor. Turn them once if possible so all sides are exposed to the brine.
What are the most common mistakes when making rollmops?
The biggest mistakes are using hot brine, which can toughen the fish, not drying the fillets, which makes them slippery, and overfilling them so they unroll. Also make sure the brine fully covers the fish.
How should I store rollmops, and how long do they keep?
Store them covered in the refrigerator, fully submerged in the brine, in a glass or ceramic container. They’re best within 3–5 days, though they often keep a bit longer if handled cleanly and kept cold.
What should I serve with rollmops?
Serve them cold with some of the onions and dill from the brine, plus rye bread, boiled potatoes, or dark pumpernickel. They also work well with mustard, buttered bread, and a crisp beer or aquavit.