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Pickled Herring Rollmops Recipe - Polish Rolmopsy Marynowany w Oleju


Herring Rollmops

Herring Rollmops

© vvvanessa on Flickr
This recipe for Polish Herring Rollmops or rolmopsy marynowany w oleju is from chef Marek (Mark) Widomski, founder and director of the Culinary Institute in Cracow, Poland.

If you can't find whole salt herrings at an ethnic deli, Nordic House is a good online source.

Makes about 6 servings of Polish Pickled Herring Rollmops or Rolmopsy Marynowany w Oleju

Prep Time: 1 hour

Total Time: 1 hour


  • 4 whole salt herrings
  • 2 tablespoons Polish grainy mustard or Dijon mustard
  • Black pepper
  • 1 large finely chopped onion
  • 2 medium pickles
  • 1/2 cup white vinegar
  • 1 cup water
  • 1 bay leaf
  • 3 tablespoons oil or sunflower oil
  • Pinch sugar


  1. Remove the heads from the herrings. Soak in a large pan of cold water about 24 hours, changing water two to three times. To clean, make sure there are no scales on the fish. Slit the belly and remove the intestines. Remove the milt from male herring and set aside. Remove the roe from female herring and discard it. Wash the herring cavities well. Remove the bones.

  2. You should have 8 fillets. Spread each with some of the mustard, pepper and onion. Place a pickle portion at the small end or large end of the fillet, as you prefer, and roll up, securing with a toothpick. Place in a clean, sterilized jar. Continue with remaining fillets.

  3. In a small saucepan, bring vinegar, water, bay leaf and any remaining chopped onion to a full rolling boil. Let cool to lukewarm. Remove milt, if using, from sac and rub it through a sieve into the vinegar mixture. Add oil and sugar and mix well. Adjust seasonings, if necessary. Pour over herring. Cover the jar and refrigerate three days at which time it will be ready to eat. Keeps refrigerated for 10 days. This can be served as an appetizer or a main course with boiled potatoes and rye bread.
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