Pickled Herring Rollmops with crème fraîche and pumpernickel

Name: Pickled Herring Rollmops with crème fraîche and pumpernickel
Cuisine: American
Ingredients: 1 cup (240 ml) crème fraîche or sour cream, for serving; 1 cup (240 ml) crème fraîche or sour cream, for serving; Fresh dill sprigs, for garnish; About 24 pickled gherkins; About 24 toothpicks; Sliced dense dark bread, such as pumpernickel, for serving; Sliced dense dark bread, such as pumpernickel, for serving; ½ cup (145 g) kosher salt; 1 pound (455 g) fresh or frozen herring fillets, scaled and filleted; 1 pound (455 g) fresh or frozen herring fillets, scaled and filleted; 3 cups (720 ml) malt vinegar or white wine vinegar; 3 small bay leaves ½ teaspoon black peppercorns; 3 small bay leaves ½ teaspoon black peppercorns; ½ teaspoon fennel seed; ½ cup (50 g) thinly sliced red onion; 3 cups (720 ml) malt vinegar or white wine vinegar; ⅓ cup (75 g) brown sugar; 1 small dried red chile; 4 allspice berries

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

There are many variations of pickled herring. This is a traditional Scandinavian approach. Note that this takes 36 hours to brine and pickle so plan ahead. Fresh sardines, anchovies, or small fresh mackerel can be substituted for the herring. Salted herring, which is available from specialty food stores and online, can also be substituted for fresh herring. It has a higher salt content than fresh herring, so it should be soaked overnight in water or milk to cover, then drained. If using sal

Ingredients

Americas
United States
Fish course
Pescatarian
California
Scandinavia

Ingredients

Method