© Denzil Green
A rollmop is a fish hors d’oeuvre made by rolling a pickled herring filet around another pickled food item, such as pickled onion, pickled cucumber or sauerkraut.
It is then covered and preserved with spiced vinegar. They can be packed for sale in bottles, or in larger tubs for sale at deli counters.
To make a rollmop, a herring filet (skin on or off) is laid out, spread with mustard, and sometimes sprinkled with a few capers. It is then rolled tightly around a pickled cucumber, onion, etc. It may be held together with a toothpick.
A spiced pickling solution is poured over, and it is allow to marinate for several days before using. Spices might include juniper berries and allspice berries, whole cloves and peppercorns, and bay leaf.
You leave it rolled up to eat it. Each will have about three bites in it. It is usually eaten with fingers.
Rollmops are made by the Swedes and the Danes, as well as the Germans and the Dutch.
In Berlin, they are made with Bismarck herring filets.
“Rollen” means “roll up” in German; “moppen” means “make a sour face” in Dutch.