A classic snack from northern Germany, rollmops wraps salted herring fillets around pickles and onion, then cures the rolls in a vinegar brine without any cooking. How firm the rolls hold together depends directly on getting the filleting right.
Soak the herring fillets in cold water for 20 minutes to draw out some of the salt.
Place a pickle slice and an onion ring on each fillet, roll loosely and secure with a toothpick.
Mix the vinegar with the mustard seeds, bay leaves and sugar.
Arrange the rolls in a jar, pour the brine over and chill for 30 minutes.
Do not roll the herring fillets too tightly, or the outside firms up before the brine can penetrate. Do not place the rolls in the brine without securing them with a toothpick, they can unravel. Allergens: contains fish.
Salamurada 30 dakika bekletme yazıyor tarifte, ama bir gece boyunca buzdolabında bekletsem tat daha mı derinleşir, yoksa balığın dokusu bu sürede fazla mı yumuşar diye gerçekten merak ediyorum.
Ringa filetolarını tarifte yazan 20 dakika yerine 30 dakika suda bekletince tuzu çok daha dengeli çıktı, ailemin damak tadına göre bu süre daha uygun oldu.
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