The Rollmop is a popular appetizer throughout Eastern Europe, consisting of herring fillets that are pickled in an unexpected way. The appetizer is a very acquired taste, making it a dish only for those with very refined palates. In what follows, you'll find a German take on the dish. This recipe yields 12 rollmops.
Put your herring fillets in a bowl under 1 inch of water. Soak for 10 hours in your fridge, changing the water once or twice. Drain, rise under cold water and dry off with a paper towel. Debone the fillets and begin preparing the marinade. Take a bowl and combine your vinegar and water. Use a mortar and pestel to bruise your allspice, juniper berries, cloves, peppercorns and bay leaf. Then, place this in your vinegar mixture and bring it to a boil in a large saucepan at high heat. Lower the heat, simmer and bring to room temperature.
Lay out your fillet on a board and spread 1 tsp. of mustard over each. Quarter the pickles and roll your fillets around them. Skewer with a toothpick and pack the rolls in a loaf dish in two layers. Separate the layers with your onion rings, and place any extra onion on the top. Pour your marinade over the herring and cover the dish, making sure not to use a metal container, which can give the fish a bad taste. Refrigerate for up to a week prior to serving. Present the rollmops on individual plates as an appetizer, garnishing with parsley. Enjoy!