Rollmops

Name: Rollmops
Prep time: 45 min
Total time: 890 min
Yield: 16
Cuisine: European
Ingredients: ½ cup Kosher Salt (1/2 cup kosher salt); 1 L Water (1 quart water + 2 cups water); 1 lb Trout Fillet (1 pound trout filets, 1/2-inch thick from small, 6 to 8 ounce whole fish, scaled, skin on); 2 cup Apple Cider Vinegar (2 cups apple cider vinegar); 1 tbsp Granulated Sugar (1 tablespoon sugar); 8 pieces Cloves (8 whole cloves); 8 pieces Allspice Berry (8 whole allspice berries); 6 pieces Black Peppercorns (6 whole black peppercorns); 4 pieces Dried Bay Leaf (4 dried bay leaves); 1 tsp Red Pepper Flakes (1 teaspoon red pepper flakes); 16 pieces Gherkins (16 to 20 cornichon and/or pickled onions, halved as needed — up to 20); 2 tbsp Dijon Mustard (2 tablespoons Dijon mustard); 1 piece Yellow Onion (1 medium onion, thinly sliced)

Pickled trout rollmops, a German appetizer of brined fish fillets rolled around cornichons or pickled onions and preserved in a spiced vinegar brine.

890 minEuropean

Servings16

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Pescatarian

Steps

1Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout fillets, making sure they are submerged. Cover and refrigerate overnight.
2Combine the water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flakes in a 2-quart saucepan set over medium-high heat. Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes. Cool to room temperature and then refrigerate overnight.
3Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute. Submerge the fillets in clean, cold water and refrigerate for 1 hour.
4Drain and rinse the fillets. Pat dry. Lay the fillets in a single layer, skin-side down, and brush each with mustard. Place a cornichon or a pickled onion on the fillet, roll it up, and secure with 1 or 2 toothpicks. Alternate layers of rollmops and thinly sliced onion in a glass jar or ceramic crock.
5Pour on the chilled pickling mixture, cover, and refrigerate for at least 5 hours and up to 2 days. Drain and serve chilled with crusty bread.