Title: Rollmops / Marinated Herring Rolls
Categories: Russian Appetizer Fish Preserve Ethnic
Yield: 1 Servings

3/4	c	Vinegar, white, wine
1/2	c	Water
10		Peppercorns, black
2		Bay leaves
4		Allspice, berries
1/2	ts	Mustard seeds
2		Cloves
1	ts	Sugar
1	sm	Onion, thinly sliced.
1	sm	Carrot, peeled and diced.
1 1/2	lb	Herring fillets, the recipe says to use MATJES, and not to s
1/3	c	Mustard, whole-grain
1/4	c	Onions, red, minced.
1/4	c	Pickles, dill, chopped.
3	tb	Capers, small, drained. ==GARNISHES===============
		Lettuce leaves, Boston
		Beetroot, cooked, diced.
		Potatoes, cooked, diced.
		Dill, fresh sprigs

Place the vinegar, water, peppercorns, bay leaves, allspice, mustard seeds, sugar, cloves, onion and carrot in a small enamelled saicepan and bring to the boil. Boil for 1 minute, then remove from the heat and cool to room temperature. Remove the carrots from the marinade and set aside.

Rinse the herring fillets under cold running water and pat dry with a paper towel. Spread the skinless side of each fillet with some of the mustard. Place some of the red onions, chopped pickles, capers, and reserved carrots on each piece. Roll up and secure with a toothpick.

Place the rolls upright in a glass jar with a tight fitting lid and pour the marinade over them. Cover and refrigerate for 7 to 9 days. If the marinade doesn't cover the rolls, turn the jar once a day.

To serve, line a platter with the lettuce leaves and arrange the rollmops on top. Garnish with the beets, potatoes, and dill sprigs.

from PLEASE TO THE TABLE by ANYA VAN BREMZEN & JOHN WELCHMAN typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 09 Mar 98

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