Today I’m serving pickled herring fillets with mustard and onions and pickles inside. They are definitely big in Eastern Europe. Could be served as an appetizer at a party, which is what usually happens at parties or Christmas in Poland, or a side dish. This recipe was developed by my mom. My husband, who is on Ukrainian descent, tried tons of different ones from both sides of our families and decided these ones are the best he has ever tried. So there you have it. We ate them for Christmas and between then and New Years Eve my mom had to make them 2 more times 🙂
These herring rolls are pretty sour, crunchy inside with a bit of spiciness from mustard and peppers. Even if you are not a big fish fan, you actually might like them a lot. They are so Eastern European and make for a perfect vodka shots chaser 😉
Let’s do it! I started with placing salted pickled herring fillets in a bowl and soaking them in water for about 5 hours. This is to get rid of excessive saltiness and make them softer.
I diced onion pretty small.
I spread dijon mustard pretty thick on each herring and sprinkled it with diced onions, and pepper and placed a piece of a pickle in the middle. Depending how big your pickles are, you can cut them lengthwise in half.
I rolled them and secured with a toothpick and placed them standing in a container.
I poured a little bit of vinegar on each roll, all together about 2 tablespoons. Then I filled the container half with oil and top that with water to the top and sprinkle with leftover diced onions. Place it in a fridge for a few hours or better yet overnight if you can resist it. Enjoy!
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 1 lb of salted herring fillets
- 1 onion
- 4-5 tablespoons of dijon mustard
- 6-8 pickles
- ground pepper
- 2 tablespoons of vinegar
- 1/2 cup of canola oil
- 1/2 cup of water
- Soak pickled herring fillets in water for about 5 hours.
- Remove herring from the water, spread dijon mustard on each, sprinkle with diced onion, ground pepper and place one pickle in the middle (cut it in half if it’s too big). Form a rollmop and secure with a toothpick.
- Place rollmops in a tall container and sprinkle vinegar in each one. Fill the container with oil half way and then fill it to the top with water. Cover with aluminum foil and refrigerate for a few hours or overnight if you can. Enjoy!