This variation on Bismarck Herring was created inland. Especially in Berlin, but elsewhere, too, rollmops are eaten at the bar or for brunch.


6 fresh herring
1 cup (250 ml) white wine
½ cup (125 ml) vinegar
1 onion
1 carrot
1 leek
Bay leaf
Juniper berries
1 jar of salted or spiced pickles


  • Fillet the fish. Clean and finely chop the vegetables. Put the white wine and vinegar in a pot, add the vegetables and spices, bring to a boil and simmer for 5 minutes. 
  • Lay the herring fillets in an ovenproof dish, cover with the liquid and allow to cool. 
  • Cut the pickles lengthways and wrap each fillet around a pickle slice. 
  • Secure with a toothpick.
  • Return the rollmops to the marinade and leave for 4-6 days before serving.