Traditional Rollmops
These traditional German Rollmops feature tender pickled herring fillets, artfully rolled around crisp cucumber, pungent onion, and fresh dill. The vibrant, tangy brine infuses each bite with a delightful balance of savory and subtly sweet flavors, creating a refreshing appetizer perfect for any occasion.
An original recipe by Forkin
- Total time
- 1 day
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 219 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 pcsherring fillet, pickled, skinless
filling
- 2 pcspickling cucumber, small, thinly sliced lengthwise
- 0.5 pcsyellow onion, thinly sliced
- 2 tbspdill, fresh, chopped
brine
- 1 cupwater
- 0.5 cupwhite vinegar
- 2 tbspsugar
- 1 tspsalt
- 0.5 tspmustard seed
- 2 pcsbay leaf
- 4 pcsallspice berry
- 0.25 tsppeppercorn, black
Equipment
Small saucepan · Cutting board · Chef's knife · Glass jar (1-quart/1-liter) · Wooden toothpicks
The method
Step by step
- 1
Combine water, white vinegar, sugar, salt, mustard seed, bay leaf, allspice berries, and peppercorns in a small saucepan.
About 2 min
Cook’s note: Using whole spices for the brine will impart a more complex and aromatic flavor profile than ground spices.
- 2
Bring the brine mixture to a gentle boil over medium heat, stirring continuously until the sugar and salt are fully dissolved and the mixture is clear.
About 3 min
Cook’s note: Ensure all solids are dissolved to create a consistent brine that will evenly flavor the herring.
- 3
Remove the saucepan from the heat and allow the brine to cool completely to room temperature. This is crucial to prevent the herring from cooking.
About 30 min
Cook’s note: For faster cooling, you can place the saucepan in an ice bath, stirring occasionally. The brine must be fully chilled before adding the herring.
- 4
While the brine cools, thinly slice the pickling cucumbers and yellow onion. Finely chop the fresh dill.
About 5 min
Cook’s note: Uniformly thin slices of cucumber and onion will make rolling easier and ensure even distribution of flavor.
- 5
Lay each herring fillet flat on a clean cutting board or work surface, skin-side down if applicable.
About 1 min
Cook’s note: Gently pat the herring fillets dry with a paper towel if they appear overly moist; this can help them roll more securely.
- 6
Place a few thin slices of pickling cucumber, a small amount of thinly sliced yellow onion, and a sprinkle of fresh dill at one end of each herring fillet.
About 5 min
Cook’s note: Avoid overfilling the fillets, as this will make them difficult to roll tightly and may cause the filling to spill out.
- 7
Carefully roll each herring fillet tightly from the filled end towards the opposite end, creating a compact cylinder.
About 3 min
Cook’s note: Start rolling from the narrowest end of the fillet for a more uniform and secure roll.
- 8
Secure each rolled herring fillet (rollmop) with a wooden toothpick to prevent it from unrolling.
About 1 min
Cook’s note: Insert the toothpick through the center of the roll, ensuring it catches both ends of the fillet for maximum stability.
- 9
Arrange the secured rollmops snugly in a clean glass jar or a non-reactive container, ensuring they fit without being overly crowded.
About 1 min
Cook’s note: A jar with a wide mouth will make it easier to place and remove the rollmops without damaging them.
- 10
Pour the completely cooled brine over the rollmops, ensuring they are fully submerged in the liquid.
About 1 min
Cook’s note: If the rollmops are not fully submerged, they may not pickle evenly. Use a small plate or weight to keep them under the brine if necessary.
- 11
Cover the jar tightly and refrigerate for a minimum of 24 hours to allow the flavors to meld and the herring to properly pickle.
About 8 hr
Cook’s note: For the most robust and authentic flavor, allow the rollmops to pickle for 2-3 days before serving.
Per serving
Nutrition
- Calories
- 218.6kcal
- Protein
- 12.1g
- Carbs
- 10.6g
- Fat
- 14g
- Fibre
- 0.9g
- Sugar
- 7.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Serve these traditional German Rollmops as a delightful appetizer alongside dark rye bread, boiled potatoes, or a crisp green salad. They pair wonderfully with a cold pilsner or a shot of schnapps. For a slight variation, you can add a pinch of red pepper flakes to the brine for a subtle kick, or a few slices of carrot to the filling for added color and sweetness.
Store rollmops submerged in their brine in an airtight glass jar in the refrigerator.
Rollmops are traditionally served chilled and do not require reheating.
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