Fay Drus Roll Mop Herrings

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Roll mop herrings
Roll mop herrings

Ingredients

Serves: 8

  • 600ml (1 pt) water
  • 55g (2 oz) salt
  • 8 herring fillets
  • 450ml (3/4 pt) red wine vinegar
  • 8 whole cloves
  • 8 allspice berries
  • 8 whole black peppercorns
  • 2 bay leaves
  • Dijon mustard, as needed
  • 1 dessertspoon sugar

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Method

Prep:20min  ›  Cook:15min  ›  Extra time:3days8hr curing  ›  Ready in:3days9hr35min

  1. Dissolve the salt in 600ml (1 pt) of water.
  2. Place herring fillets in a shallow dish and pour over the brine. Chill in the fridge overnight.
  3. Put 450ml (3/4 pt) water and vinegar in a saucepan. Add the spices, bay leaves and sugar and bring to the boil. Take off the heat and allow to cool. Pass through a sieve to remove the whole spices.
  4. Spread the fillets with Dijon mustard and then roll starting from the wide end and securing with a cocktail stick or short length of wooden kebab skewer. Pack them in a preserving jar and fill with the cooled vinegar.
  5. Place in the fridge and leave for at least 3 days before trying. They should keep for 3 months or more.

Tip

You can use four whole herrings and fillet them yourself, if desired.
I use red wine vinegar but you can also use cider vinegar as an alternative.
The strange implement in the photo is an old gadget that was used to make a single cup of tea back in the days before tea bags were invented. Mine was given to me by my mother and I don’t think they’re available these days. It makes adding spices to a mix so much easier. The alternative is to just add the ingredients and then sieve the vinegar before use.

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