Rollmops Recipe
German · Appetizer · 30 min total
Rollmops are pickled herring fillets rolled around a savory filling of pickles and onions, then marinated in a spiced vinegar brine. This classic German appetizer is tangy, briny, and perfect for serving with rye bread or as part of a smorgasbord.
30
min prep
min prep
8
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 8 pickled herring fillets (about 1 pound), drained
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 2 bay leaves
- 4 small gherkin pickles, quartered lengthwise
- 1 small red onion, thinly sliced
Instructions
- In a small saucepan, combine vinegar, water, sugar, mustard seeds, peppercorns, and bay leaves. Bring to a boil, stirring to dissolve sugar. Remove from heat and let cool completely.
- Lay a herring fillet skin-side down on a work surface. Place one gherkin quarter and a few onion slices at the wide end. Roll up tightly, securing with a toothpick if needed. Repeat with remaining fillets.
- Place the rollmops in a non-reactive container (glass or ceramic). Pour the cooled brine over them, ensuring they are submerged. Cover and refrigerate for at least 24 hours before serving.
- Serve chilled, with additional pickles and onions if desired.
Tips
- Rollmops can be stored in the refrigerator for up to 2 weeks.
- Serve with dark rye bread, butter, and a sprinkle of fresh dill.
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