Total Time
Prep 15 mins
Cook 3 mins

There are so many variations and recipes for Pickled herring, salted herring etc. This recipe has been an old standby for my Mum and I like it. However I usually buy the tinned wine cured whole filets for special occasions they are super. Serve the herrings with fresh chopped onions and perhaps some capers

Ingredients Nutrition


  1. Sprinkle the filets with salt pepper, allspice& chopped onions.
  2. Pollup the filets and fasten with a toothpick.
  3. Place the filletes in a" top of the stove" casserole add remaining ingredients and boil for 3 minutes.
  4. Allow the filets to cool in the marinade.
  5. Serve cold.
Most Helpful

Wow - what a find! All of my family love pickled fish, soused herrings, rollmops - call them what you like, and these were remarkably easy to make! I cheated - I was able to buy herrings from the fishmonger already cleaned, boned and in fillets! This then made this classic dish so much easier to make. I made 6 rollmops from 6 fillets - 3 whole fish, just enough for the two of us. The marinade is so authentic and the texture is 100% better than shop-bought bottled rollmops, as they are still firm and not too soft. I minced my onions quite finely and served these as a starter with baby gherkins, silverskin onions and brown bread and butter. A fabulous recipe which is a keeper - next time my dad is over in France, I will impress him with my rollmop skills! Thanks Bergy! Made for an International Christmas in the Photos Forum. FT:-)

French Tart December 15, 2008

This was the first time I actually made the Rollmops myself rather than buying them and it worked great. I had 'bismarck herring' fillets and they worked fine. I cut the onion into rings rather than cutting them finely as I like them quite chunky and alo added a slice of pickled gurken to each roll. I made them in the evening, allowed them to cool and refrigerated them overnight. Thanks for sharing!

-Sylvie- January 21, 2005