Roll-Mop Herrings

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

If you prepare herring roll-mops yourself you can control the amount of vinegar used. These are mild in flavour but the nicer for it. Roll-mops offer an ideal way of serving fish cold and they are handy too because they can and should be prepared in advance of serving.


  • 4 herrings
  • salt and freshly milled pepper
  • 4 tablespoons malt vinegar
  • 1.5 dl/¼ pint water
  • bay leaf
  • crisp lettuce leaves and lemon


    Wash the herrings and scrape away any loose scales with a knife. Leave the fin on the back of each fish but trim off the others with a pair of scissors. Cut off the head and tail from each herring. Slit down the belly, remove the roes and clean out the inside. Place the herrings cut side down on a working surface and press along the backbone to loosen. Turn the fish over and carefully pull away the bone. Rinse well.

    Season the inside of each herring with salt and pepper. Roll up starting from the tail end and pack the herrings closely together in a baking dish. When rolled the fin (left on the back) opens out and looks pretty. Mix the vinegar and water and pour over the herrings; the liquid should just cover the fish. Add the bay leaf and cover with a buttered paper and a lid. Place in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and bake for 45 minutes. Remove from the heat and allow to cool in the liquid. Drain and serve on crisp lettuce with a lemon wedge for garnish.