Fay Drus's Rolled Mop Herring

Ingredients
Serves: 8
600ml (1 pt) water
55g (2 oz) salt
8 herring fillets
450ml (3/4 pt) red wine vinegar
8 whole cloves
8 allspice berries
8 whole black peppercorns
2 bay leaves
Dijon mustard, as needed
1 dessertspoon sugar

Method

1. Prep:20min › Cook:15min › Extra time:3days8hr curing › Ready in:3days9hr35min
2. Dissolve the salt in 600ml (1 pt) of water.
3. Place herring fillets in a shallow dish and pour over the brine. Chill in the fridge overnight.
4. 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.
5. 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.
6. Place in the fridge and leave for at least 3 days before trying. They should keep for 3 months or more.

Tip
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.