Rollmops

  • Level: Easy
  • Total: 12 hr 50 min
  • Prep: 45 min
  • Inactive: 12 hr
  • Cook: 5 min
  • Yield: 16 to 20 rollmops
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Ingredients

For the brine:

1/2 cup kosher salt

1 quart water

1 pound trout filets from small, 6 to 8 ounce whole fish, scaled, skin on, and cut into 16 to 20 (4 to 6-inches long by 1-inch wide) pieces

For the pickle:

2 cups water

2 cups cider vinegar

1 tablespoon sugar

8 whole cloves

8 whole allspice berries

6 whole black peppercorns

4 dried bay leaves

1 teaspoon red pepper flakes

16 to 20 cornichon and/or pickled onion

2 tablespoons Dijon mustard

1 medium onion, julienned

Directions

  1. Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate overnight.
  2. Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake 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.
  3. Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute. Submerge the filets in clean cold water and refrigerate for 1 hour.
  4. Drain and rinse the filets. Pat dry. Lay the filets in a single layer, skin side down and brush each with mustard. Place a cornichon or a pickled onion on the filet. Roll up each filet and secure with 1 or 2 toothpicks. Alternate layers of rollmops and julienned onion in a glass jar or ceramic crock.
  5. Pour 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.

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