German-Style Stuffed Pickled Herring (Rollmops) Is a Classic (9 Ingredients) German Recipes Seafood Appetizers Gluten-free Polish Recipes Low Sugar Recipes Low Sodium Recipes Lunch

Rollmops are pickled herring that's stuffed with mustard, pickles and onion, rolled into a cylinder and brined. These fish rolls are a staple in Germany and Poland. Serve as an appetizer or with potatoes and bread for lunch or dinner. 

German-style rollmops are simple! All you need to make this German recipe at home is the following ingredients: herring fillets (check out the health benefits of herring), black pepper, Polish or German mustard, an onion, white vinegar, pickles, water, a bay leaf and vegetable oil. The mustard, onion and pickles are rolled up in the fish fillets. The brine heats up the stove stove, is cooled then poured over the stuffed herring in a jar. Let it hang out in the fridge for three days and it's ready to be enjoyed. 

Rollmops are usually eaten cold with rye bread. The stuffed herring can also be added to salads or served as a snack or appetizer. Be sure to remove the toothpick if using in a salad.

Cuisine: German
Prep Time: 15 minutes plus 72 hours to marinate
Cook Time: 5 minutes
Total Time: 20 minutes plus 72 hours to marinate
Servings: 8

Ingredients

• 8 herring fillets
• 2 tablespoons black pepper, or to taste
• 2 tablespoons Polish grainy mustard or Dusseldorf-style prepared mustard
• 1 onion, chopped fine (divided)
• pickles, cut into long strips
• 1/2 cup white vinegar
• 1 cup water
• 1 bay leaf
• 3 tablespoons vegetable oil

Here's how to make it: 

1. Sprinkle each herring fillet with some of the pepper. Spread on the mustard and half of the the onion. Put a piece of pickle at the end of each fillet and roll up. Secure with a toothpick. Place them in an airtight container or jar. 
2. In a saucepot, combine the vinegar, water, bay leaf and remaining onion. Bring to a boil, turn off the heat and allow it to cool. Add the vegetable oil. 
3. Pour the brine over the herring fillets. Cover and refrigerate at least three days before eating. 

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