Bismarck herring

Name: Bismarck herring
Ingredients: 8 matjes herring fillets; 2 tbsp German mustard; 2 dill-pickled cucumbers; 250 ml water; 250 ml wine vinegar; 1 tsp juniper berries, crushed; 1 tsp allspice berries, crushed; 1 tsp black peppercorns, crushed; 1 large onion, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

Acid from vinegar, rather than salt, is used to ‘cook’ the herring fillets in this recipe. Rollmops, which seem to have disappeared from the national menu, are made in much the same way, but with less spice in the vinegar, and of course were served rolled around small pickled onions.

Ingredients

8 matjes herring fillets
2 tbsp German mustard
2 dill-pickled cucumbers

Fish course
Pescatarian
Gluten-free

Method

Soak the matjes fillets, covered, in the fridge overnight in cold water, then pat dry with kitchen paper.
Put all the marinade ingredients in a pan and bring to the boil. Remove from the heat as soon as it comes to the boil, then cool completely.
Brush German mustard along one side of each herring fillet, then wrap the fillet around a wedge of pickled