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1
Place the herring fillets in a bowl and pour in enough water to cover them by about 1 inch.
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2
Soak them for at least 12 hours in the refrigerator, changing the water once or twice.
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3
Drain them well, rinse under cold running water and pat them dry with paper towels.
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4
Remove and discard any bones.
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5
For the marinade, combine the vinegar, water, BRUISED WITH A MORTAR AND PESTLE OR WRAPPED IN A TOWEL AND BRUISED WITH A ROLLING PIN the spices, juniper berries, allspice, cloves, peppercorns and bay leaf and place in a 2 to 3 quart saucepan and bring them to a boil over high heat.
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6
Reduce the heat to low and simmer uncovered for 5 minutes.
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7
Then cool to room temperature.
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8
Lay the herring fillets, skin side down, on a board or table.
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9
Spread 1 teaspoon of mustard evenly on each fillet and scatter 1/2 teaspoon of capers and several onion rings over the mustard.
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10
Cut the dill pickles lengthwise into quarters; if they are much longer than the width of the herring fillets, cut them crosswise into halves.
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11
Place a wedge of pickle at one narrow end of each of the fillets, and then roll the fillets jelly roll fashion around the pickle into small, thick cylinders.
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12
Skewer the rolls with 2 or 3 toothpicks to secure them.
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13
Pack the rolls flat on their sides in a 2-quart glass loaf dish in two layers with the remaining onion rings scattered between the layers and over the top.
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14
(Do not use a metal pan, for the fish may pick up a metallic flavor.) Pour the marinade over the herring, then cover the dish with foil or plastic wrap and refrigerate for 5 to 6 days before serving.
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15
Serve the rollmops as an hors d'oeuvre on individual plates or arrange them on a platter.
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16
In either case, garnish them with onion rings and parsley.
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17
NOTE: If salt herring fillets are not available, substitute 12 bottled Bismarck herring fillets.
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18
Drain them, wash them thoroughly under cold running water and pat dry with paper towels.
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19
Then proceed with the recipe.
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20
The Cooking of Germany Time Life.
