ROLLMOPS
Michigan State University Extension 
Preserving Food Safely - 01600592 
08/03/99 

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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