Rollmops

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Fet fisk, s. 96 (falt i det fri)

Be the first to rate

1
Soak in milk
Wash the herring and leave it in the milk for a day and a night.
2
Fill and roll
Cut off the head and tail, cut the fillets free and remove the skin and all bones. Put a mixture of onion, sugar and pepper on each fillet, spread it out and roll up the fillets from the tail end.
3
Make the brine
Pack the rolls tightly in a jar. Strain the milk the herring was soaked in and mix it with vinegar, oil and bay leaf. Pour the brine over.
4
Let it mature
The herring should stay in the brine for at least a day and a night before use.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Velg to forskjellige utgaver for å se en sammenligning.

Be the first to share your own version.

More dishes in the same category from the archive

Ingen kommentarer ennå. Bli den første til å dele!