Rollmops (Pickled Herring Rolls with Gherkins and Onion)
Why this recipe works
- Clean, sharp balance: Vinegar, salt and a little sugar create a brine that brightens the rich, oily character of herring.
- Crisp centre: Gherkins and onion add crunch inside the soft fish rolls, giving each bite a clear contrast.
- Improves as it chills: A few hours in the brine gives a bright pickle flavour, while an overnight rest produces a deeper cure.
Get the most out of this recipe
Timing notes
- Chill before serving: Allow at least 3 hours in the brine so the rolls take on a clean, pickled flavour.
- For a deeper cure: Chilling overnight gives the herring a more pronounced vinegar seasoning and firmer finish.
- Serve cold: Keep the rollmops refrigerated and serve straight from the fridge with a little brine spooned over.
Ingredient notes
- Choose ready-to-eat herring: Use herring fillets sold as ready-to-eat, especially when serving anyone who needs extra care around food safety.
- Use wide fillets for neat rolls: Wider fillets are easier to roll tightly around the gherkin and onion and hold their shape better in the brine.
- Vinegar choice changes the sharpness: White wine vinegar gives a rounded acidity; distilled white vinegar makes the brine sharper and more direct.
Common mistakes
- Using warm brine: Let the brine cool completely before pouring it over the herring so the fish stays firm and clean-tasting.
- Not keeping the rolls submerged: If the rollmops float, weigh them down lightly so every piece stays covered by the brine.
- Leaving them out too long: Rollmops are best kept chilled and should not sit at room temperature for extended periods.
Serving ideas
- Serve with rye bread: Dense rye bread works well with the salty, tangy fish and helps turn the rolls into a simple snack plate.
- Add boiled potatoes: Plain boiled potatoes soften the acidity of the brine and make the dish feel more substantial.
- Finish with extra onion: Spoon over a few chilled onion rings from the brine for extra crunch and sharpness.
Equipment you'll need
Ingredients
Instructions
- Put the water, white wine vinegar, caster sugar, fine sea salt, bay leaves and black peppercorns in a small saucepan. Warm over medium heat, stirring just until the sugar and salt dissolve, then take off the heat. Tip into a bowl and leave to cool completely.
- Peel the yellow onion and slice it into thin rings. Slice the sweet gherkin pickles lengthways into long spears. Set aside.
- Lay the herring fillets flat and pat dry if they are very wet. Place a few onion rings and a gherkin spear at the wide end of each fillet, then roll up tightly. Nestle the rolls seam-side down in a non-reactive container so they fit snugly.
- Pour the cooled brine over the rolls, making sure they are fully submerged, and tuck in any remaining onion rings. Cover and chill for at least 3 hours for a bright, pickled flavour, or overnight for a deeper cure. Serve cold, with a little of the brine spooned over.
Recipe notes
Tips
- For neat rolls, choose the widest fillets and roll from the thicker end so they hold their shape.
- If the rolls float, press them down with a small plate so they stay fully submerged in the brine.
- Food safety: if you are pregnant, elderly, immunocompromised, or serving young children, use herring that is sold ready-to-eat and keep it properly chilled.
Substitutions
- Replace white wine vinegar with distilled white vinegar for a sharper, more direct acidity.
- Replace caster sugar with light brown sugar for a slightly rounder, caramel-like sweetness.
Storage
- Refrigerate up to 3 days
- Keep the rollmops submerged in the brine in a sealed container in the fridge. Serve straight from the fridge; do not leave at room temperature for long.
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Recipe overview
- Servings: 1 servings
- Total time: 3h 20min (25min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Fish
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