About this recipe:I was surprised when I looked that there was no recipe for roll mops on the site. A grave omission! So here is my version. Other fish can be used. I have seen versions for trout fillets but herring is still the traditional fish to use.
Place herring fillets in a shallow dish and pour over the brine. Chill in the fridge overnight.
Put 450ml (3/4 pt) water and vinegar in a saucepan. Add the spices, bay leaves and sugar and bring to the boil. Take off the heat and allow to cool. Pass through a sieve to remove the whole spices.
Spread the fillets with Dijon mustard and then roll starting from the wide end and securing with a cocktail stick or short length of wooden kebab skewer. Pack them in a preserving jar and fill with the cooled vinegar.
Place in the fridge and leave for at least 3 days before trying. They should keep for 3 months or more.
You can use four whole herrings and fillet them yourself, if desired.
I use red wine vinegar but you can also use cider vinegar as an alternative.
The strange implement in the photo is an old gadget that was used to make a single cup of tea back in the days before tea bags were invented. Mine was given to me by my mother and I don't think they're available these days. It makes adding spices to a mix so much easier. The alternative is to just add the ingredients and then sieve the vinegar before use.
Step 3 is confusing. Do you add the 450ml of vinegar, or is it 450ml of 'water and vinegar', in which case what proportion? Is it 450ml of vinegar and some water, in which case how much water? - 17 Dec 2014
Just a note about your "odd implement" While I have never seen them in a spoon type shape, "tea balls" which are essentially just a small, hollow, ball of metal with holes in it....used to make tea with loose tea, are quite easy to find at least in north America and usually cost all of about 2 dollars. - 29 Nov 2013