Course : Seafoods
Serves: 12
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12 fillets holland herring
2 tablespoons prepared mustard
1/8 teaspoon black pepper
1 cup onion rings
12 small sweet pickles
8 pieces peppercorns
12 pieces bay leaves
1/2 tablespoon dill seed
1 teaspoon sugar
1 pint vinegar
1 medium lemon -- sliced

Preparation / Directions:

Clean and soak herring in cold water 24 hours, changing water 2 or 3 times. Split, remove backbone and flatten. Do not remove skin. Spread a little prepared mustard and pepper on the inside of each fillet. Add several onion rings and a pickle. Roll each herring around the pickle. Pierce toothpick through each roll. Place rollmops in a glass jar or stone crock. Combine vinegar, spices and sugar in a saucepan. Bring to a boil. Remove from heat and cool. Pour over rollmops. Cover jar tightly and place in refrigerator. Allow to stand 48 hours before serving.


Nutritional Information:

40 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 12g Carbohydrate; 0mg Cholesterol; 267mg Sodium

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