German Herring Rolls

German Herring Rolls

Ingredients:

12 salty herring fillets
2 cups cider vinegar
2 cups cold water
5 juniper berries
5 whole allspice clumps
3 whole cloves
8 whole black peppercorns
1 bay leaf
1/4 cup Dijon mustard
1/4 cup capers
1 medium onion, finely chopped
2 large dill pickles
Thinly sliced onion for garnish
Parsley sprigs for garnish

Soak the herring fillets in cold water and cover in the fridge for 12 hours, replacing the water every 4 to 6 hours.

Combine the vinegar, water, juniper berries, allspice, cloves, peppercorns and bay leaf in a large pot, and bring to a boil over high heat. Simmer for 5 minutes and let cool to room temperature.

Drain and pat the herring fillets dry and lay them skin-side down on a big cutting board. Spread a teaspoon or so of mustard over each fillet, then scatter the capers and onion over the mustard.

Cut the dill pickles lengthwise into quarters and then in half crosswise. Place a wedge of pickle at the narrow end of each fillet and roll the fillets up into small, thick cylinders. Secure the rolled fillets with one or two toothpicks.

Pack the rolled fillets on their sides in a glass dish in one or two layers, being sure to not use a metal container.

Pour the marinade over the herring, cover the dish with plastic wrap and refrigerate for 5 to 6 days before serving.

To serve, arrange them on a platter or on individual serving plates and garnish with onion rings and parsley.

Graciously serves 6 to 8.

German Cheese

German Cheese

Ingredients:

3 to 4 Tbsp olive oil
3 to 4 Tbsp red wine vinegar
4 to 6 thick slices Handkase, Liederkranz or Tilsit cheese
4 to 6 Tbsp finely chopped onion
4 to 6 slices rye bread with caraway seeds
Plenty of butter

Whisk together the oil and vinegar and pour over the cheese in a small bowl. Refrigerate for 1 to 2 hours, turning over a couple times. Drain the cheese and place on serving plates accompanied by the chopped onion, bread and butter.

To eat, spread the butter on the bread; then spread the cheese on top and sprinkle with chopped onions.

Adequately serves 4 to 6.