Title: Rollmops
Categories: German Appetizer Fish Pickle
Yield: 8 Servings

4		Salt herring
3	tb	Prepared mustard
8		Slivers of dill pickle
		Spanish onion
1	tb	Capers
1 1/4	c	White vinegar
3/4	c	;water
1	tb	Pickling spices
2		Bay leaves
2	lg	Spanish onions, in rings

Clean herring and remove heads. Soak 48 hours in 2 quarts cold water. Change water 6 times and keep refrigerated. With a sharp pointed knife slit herring along the backbone. Remove backbone and as many small bones as possible, making 8 skin-on fillets.

Pat dry and lay them skin side down. Spread tops sides with mustard and place on each fillet a sliver of pickle, a slice of onion and a few capers. Roll tightly and tie with string or fasten with tooth picks. Pack rolled fillets and remaining onions in a crock and marinade in the vinegar, water, pickling spice and bay leaves in the refrigerator for 7 days. Serve cold.

From: The German Cookbook by Mimi Sheraton, 1965. LC # 65-24163 Posted by Jim Weller.

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