Rolmops Food

ROLLMOPS

Steps:

• Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate overnight.
• Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake in a 2-quart saucepan set over medium high heat. Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes. Cool to room temperature and then refrigerate overnight.
• Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute. Submerge the filets in clean cold water and refrigerate for 1 hour.
• Drain and rinse the filets. Pat dry. Lay the filets in a single layer, skin side down and brush each with mustard. Place a cornichon or a pickled onion on the filet. Roll up each filet and secure with 1 or 2 toothpicks. Alternate layers of rollmops and julienned onion in a glass jar or ceramic crock.
• Pour on the chilled pickling mixture, cover and refrigerate for at least 5 hours and up to 2 days. Drain and serve chilled with crusty bread.

DANISH ROLLMOPS

Steps:

• Sprinkle the filets with salt pepper, allspice& chopped onions.
• Pollup the filets and fasten with a toothpick.
• Place the filletes in a" top of the stove" casserole add remaining ingredients and boil for 3 minutes.
• Allow the filets to cool in the marinade.
• Serve cold.

ROLMOPS

Steps:

• Sterilize a one quart jar.
• Soak herring in water overnight.
• Clean herring, remove head, leaving skin.
• Cut in half down belly, remove bones.
• Each herring will yield two filets.
• Wrap each herring filet around a pickle.
• Fasten with a toothpick.
• Place herring rolls in the jar, along with the onion, pepper, lemon, bay leaf and peppercorns.
• Mix vinegar, water and salt.
• Pour over contents in jar.
• Seal jar tightly.
• Place a label with the date on the jar.
• Refrigerate for at least a week before using.
• Will keep up to six weeks in the refrigerator.