Rollmop Herring

"Rollmop" is derived from the German rollen meaning "to roll" and mopse which is a kind of pug faced dog. Being rolled-up the rollen part is pretty obvious and, i'm guessing, mopse may refer to the effect that strong pickle has on the shape of your face!

Traditionally, Rollmops are served as a part of the electrolyte restoring hangover breakfast known in Germany as Katerfrühstück. They are also exactly the same thing as "Bismarck Herrings " - the only difference being Bismarcks are flat Herring fillets which are pickled with onions and Rollmops are Herring fillets which are wrapped around onions and then pickled.

Ingredients:

10 Herring fillets
1 large onion - peeled and very finely sliced
1 carrot - peeled and cut into fine matchsticks
1 celery stick - peeled and very finely sliced
2 small red chilies - very finely sliced
A handful of parsley - chopped
1 ½ pints of white wine vinegar
½ pint of cold water
2 bayleaves
1 tsp coriander seeds
3 oz sugar
1 dspn salt
1 tspn cracked black peper

Method:

1. Season the herring fillets with salt, wrap in clingfilm and refridgerate for three hours.

2. In the meantime, bring the vinegar and water to the boil, add the onion, celery, carrot, chillies, bay leaf, corriander seeds, salt, pepper, sugar and sugar. Reboil then cool. Strain the liquid into a bowl and reserve the vegetables. Discard the bayleaf.

2. Remove the Herrings from the fridge, rinse under cold water then pat dry.

3. Lay the Herrings out skin side down. Place some of the reserved vegetables on the thick end, roll up and secure with cocktail sticks. Place in a non-metallic container making sure they aren't touching each other.

4. Reboil the reserved pickling liquid, add the parsley then pour over the fish. The Herring should be refridgerated for at least three days before use and will keep for up to 1 month.