ROLLMOP HER­RINGS

Country Living (UK) - - Food & Drink -

Prepa­ra­tion 15 min­utes, plus stand­ing Cook­ing 2 min­utes Serves 4 as a starter These take a lit­tle time but they do keep for a cou­ple of weeks in the fridge. Serve on bread with some sour cream.

8 her­ring fil­lets, pin-boned, skin left on 40g fine salt dis­solved in 400ml wa­ter 100g caster sugar 500ml cider vine­gar 1 tbsp pick­ling spice: mixed yel­low mus­tard seeds, black pep­per­corns, white pep­per­corns, co­rian­der seeds sprig of thyme 4 all­spice berries 1 bay leaf 1 small onion, finely sliced

1 Put the her­ring fil­lets in the brine (salt wa­ter) and leave for 2 to 3 hours.

2 In a pan, dis­solve the sugar in the vine­gar, add the spice, thyme, all­spice and bay leaf and bring to a sim­mer. Cook for 1 to 2 min­utes, then take off the heat and leave to cool and in­fuse.

3 Drain the her­rings and dis­card the brine. Pat the fil­lets dry with kitchen pa­per and roll them up, skin-side out­er­most. Se­cure with a cock­tail stick.

4 Layer the her­ring rolls with the sliced onion in a ster­ilised 1-litre Kil­ner-type jar, then pour in the vine­gar mix­ture, spices and all. Seal and store in the fridge for at least 3 days be­fore eat­ing. The her­rings are best con­sumed within ten days.

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