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Herring Roulades or Rollmops

4 servings

Ingredients

• milky herrings (as needed)
• water or milk (for soaking) (as needed)
• fine oil (a little)
• mustard (a little)
• capers (a little)
• finely sliced shallots (a little)
• crushed pepper (a little)
• herring milt, chopped (a little)
• good oil (a little)
• fine wine vinegar (a little)
• onions (instead of shallots, optional) (a little)
• white mustard seeds (instead of capers, optional) (a little)

Instructions

1. It's best to use milky herrings and soak them for 12 to 24 hours, changing the water several times; for particularly tender herrings, place them in milk for the last few hours.
2. Cut off the belly, clean the inside, peel off the skin, and split the fish lengthwise, removing the bones.
3. Spread each fillet with fine oil and mustard, top with capers and finely sliced shallots, sprinkle with crushed pepper, and roll up; secure the end with a wooden skewer.
4. Chop the herring milt, mix with good oil and fine wine vinegar, and pour over the rollmops, which need to infuse for a few days.
5. Instead of shallots, onions can be used; if you omit capers and mustard, sprinkle some white mustard seeds over the herrings instead.

Modernized from a treasured 19th-century German cookbook.