Roll Mops

Roll Mops in jars

Smorrebrod Herrings with Beetroot Puree (see smorrebrod)

4-6 Portions
Prep: 15 minutes
Cook: 10 minutes



  • 6 butterflied herring fillets
  • 1 large onion, thinly sliced into rings and blanched in boiling water
  • pinch salt and freshly ground black pepper


  • 400ml white wine vinegar
  • 150ml water
  • 3 tbsp caster sugar
  • 2 bay leaves
  • 2 tsp juniper berries


  1. 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.
  2. 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.
  3. 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.