Pickle Herring for Polish Rollmops (Rolmopsy)
A traditional Polish recipe for herring rollmops, inspired by the Culinary Institute in Cracow, features marinated fish rolls.
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Instructions
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Remove herring heads, then soak the fish in cold water for 24 hours, changing the water 2-3 times.
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Clean herrings by removing scales, gutting, and deboning; reserve milt if present, discard roe. Rinse cavities thoroughly to yield 8 fillets.
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Spread each fillet with pepper, mustard, and onion. Place a pickle portion at one end, roll tightly, and secure with a toothpick.
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Arrange the rolled fillets in a clean, sterilized jar.
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In a small saucepan, bring vinegar, water, bay leaf, and any remaining onion to a rolling boil; let it cool to lukewarm. If using, strain the reserved milt into this mixture.
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Stir in oil and sugar, then adjust seasonings as needed. Pour the lukewarm pickling liquid over the herring rolls.
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Cover the jar and refrigerate for 3-5 days before serving; store for up to 10 additional days.