Roll Mops
Smorrebrod Herrings with Beetroot Puree (see smorrebrod)
Portions: 4-6 Portions
Preparation: 15 minutes
Cooking: 10 minutes
Ingredients
Herrings
- 6 butterflied herring fillets
- 1 large onion, thinly sliced into rings and blanched in boiling water
- pinch salt and freshly ground black pepper
Marinade
- 400ml white wine vinegar
- 150ml water
- 3 tbsp caster sugar
- 2 bay leaves
- 2 tsp juniper berries
Method
- Herrings: Cut the herrings into single fillets and place them on a chopping board skin side down. Sprinkle a little salt and pepper over the flesh, and place a few slices of onion on each fillet. Roll up the fillets and seal them with a wooden tooth pick. Place them in a flameproof container.
- Marinade: Add all the marinade ingredients into the heat proof container with the herring fillets. Place the container over a moderate-high heat and bring it to the boil then reduce it to a simmer for a minute.
- Remove the roll mops from the heat and allow them to cool in the marinade. When they are cool place them in a sterilised jar. Pour over the marinade making sure the herrings are well covered. Seal the container well and refrigerate them. The herrings are ready to eat in 1 week and will keep for up to 6 months in the refrigerator unopened.