Rollmops
Experience a taste of traditional German cuisine with these vibrant Rollmops. Briny pickled herring fillets are artfully rolled around crisp dill pickle and pungent yellow onion, then steeped in a tangy apple cider vinegar marinade. This refreshing appetizer offers a delightful balance of sour and savory, perfect for a light snack or a sophisticated starter.
An original recipe by Forkin
- Total time
- 2 hr 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 151 kcal
Allergen information: may contain fish and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 8 pcspickled herring fillet, drained
filling
- 2 pcsdill pickle, halved lengthwise
- 0.5 pcsyellow onion, thinly sliced into half-moons
- 2 tspmustard, dijon
marinade
- 0.5 tspblack peppercorn
- 1 pcsbay leaf
- 0.5 cupapple cider vinegar
- 0.5 cupwater
- 1 tbspsugar
- 0.5 tspsalt
Equipment
Cutting board · Chef's knife · Small saucepan · Non-reactive container or jar · 8× Toothpicks · Paper towels (optional) · Small offset spatula (optional)
The method
Step by step
- 1
Prepare the herring fillets by laying each one flat on a clean cutting surface, skin-side down.
About 2 min
Cook’s note: Gently pat the fillets dry with a paper towel if they appear excessively wet; this helps the mustard adhere better.
- 2
Spread a thin, even layer of mustard over the entire surface of each herring fillet.
About 2 min
Cook’s note: A small offset spatula or the back of a spoon works well for an even application.
- 3
Place one half of a dill pickle spear and a few thin slices of yellow onion at one end of each mustard-coated fillet.
About 3 min
Cook’s note: Ensure the pickle and onion are snug but not overstuffed, allowing for easy and tight rolling.
- 4
Carefully roll each herring fillet tightly around the filling, starting from the end with the pickle and onion.
About 3 min
Cook’s note: Maintain consistent pressure as you roll to create a firm, compact rollmop.
- 5
Secure each rolled herring with a toothpick to prevent it from unraveling.
About 2 min
Cook’s note: For larger or less cooperative fillets, use two toothpicks inserted perpendicularly to each other for extra security.
- 6
Combine the apple cider vinegar, water, sugar, salt, black peppercorns, and bay leaf in a small saucepan.
About 1 min
- 7
Heat the marinade over medium heat, stirring continuously until the sugar and salt are fully dissolved and the mixture is just simmering.
About 5 min
Cook’s note: Avoid boiling the marinade vigorously; a gentle simmer is sufficient to dissolve the solids.
- 8
Remove the saucepan from the heat and allow the marinade to cool completely to room temperature.
About 30 min
Cook’s note: Cooling the marinade is crucial; adding hot marinade to the herring can 'cook' the fish and alter its texture.
- 9
Arrange the prepared rollmops snugly in a non-reactive container or jar, ensuring they fit without too much empty space.
About 1 min
Cook’s note: A glass jar or ceramic dish works best to prevent any metallic taste from developing.
- 10
Pour the cooled marinade over the rollmops, ensuring they are fully submerged.
About 1 min
Cook’s note: If necessary, add a little more water and apple cider vinegar in equal parts to ensure all rollmops are covered.
- 11
Cover the container tightly and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and deepen.
About 2 hr
Cook’s note: The longer the rollmops marinate, the more pronounced and integrated the flavors will become.
- 12
Before serving, carefully remove the toothpicks from each rollmop.
About 1 min
Cook’s note: Serve chilled for the best flavor and texture.
Per serving
Nutrition
- Calories
- 150.6kcal
- Protein
- 12.4g
- Carbs
- 9.8g
- Fat
- 6.6g
- Fibre
- 0.6g
- Sugar
- 6.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
These classic German rollmops are fantastic served as part of a charcuterie board, alongside crusty rye bread, or as a festive appetizer. For a complete experience, pair them with a crisp German pilsner or a dry Riesling. You can experiment with adding thinly sliced red bell pepper or capers to the filling for extra flavor and color.
Store rollmops submerged in their marinade in an airtight, non-reactive container in the refrigerator.
Rollmops are traditionally served chilled and do not require reheating.
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