Preparation info
  • Serves


    as a First Course
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Rollmops or vinegar-soused herring is a very Northern European treatment, but gross depletion of this undervalued fish from brutal over-netting off our coasts and EU quota systems means that the herring you buy to make the dish will probably be imported from Norway. While traditionally baked in malt vinegar, white wine vinegar or cider vinegar gives a more delicate result.

They can be cooked the day before and refrigerated.