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1
Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes.
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2
Add the trout filets, making sure they are submerged.
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3
Cover and refrigerate overnight.
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4
Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake in a 2-quart saucepan set over medium high heat.
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5
Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes.
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6
Cool to room temperature and then refrigerate overnight.
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7
Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute.
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8
Submerge the filets in clean cold water and refrigerate for 1 hour.
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9
Drain and rinse the filets.
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10
Pat dry.
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11
Lay the filets in a single layer, skin side down and brush each with mustard.
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12
Place a cornichon or a pickled onion on the filet.
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13
Roll up each filet and secure with 1 or 2 toothpicks.
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14
Alternate layers of rollmops and julienned onion in a glass jar or ceramic crock.
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15
Pour on the chilled pickling mixture, cover and refrigerate for at least 5 hours and up to 2 days.
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16
Drain and serve chilled with crusty bread.
