Michigan State University Extension
Preserving Food Safely - 01600592
10/13/97

### ROLLMOPS

        10 lb. cured herring

        Prepared mustard

        Dill pickles, one piece for each fillet

        1 quart vinegar (5% acidity)

        1/2 lb. onions, sliced

        2 tablespoons sugar

        1/4 cup bay leaves

        2 1/2 tablespoons mustard seed

        2 1/2 tablespoons whole cloves

        3 tablespoons whole black pepper

        3 tablespoons cracked ginger

        3 tablespoons cracked cinnamon

        Cut  cured  herring  into  two  fillets,  removing  the

    backbone.
      Spread  each  fillet with  mustard.   Roll  each

    fillet
     around  a dill pickle and fasten with  a  toothpick.

    Pack
    the rolls on end in a crock.

        Mix together vinegar,  sliced onions, sugar and spices.

    Simmer,
     do not boil,  sauce for 45 minutes.  Strain out the

    spices
     and  onions  to pack among the layers  of  rollmops.

    Cool
    the sauce and pour over fish to cover.   Allow to stand

    2
    to 3 days in refrigerator before using.   Rollmops  should

    keep
    for several months.

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