Sherry-Marinated Rollmops (Pickled Herring Rolls)

Ingredients:

8 salted herrings

2 red onions

2 carrots

100 ml (⅓ cup + 1 tbsp) mild wine vinegar

200 ml (¾ cup + 1 tbsp) medium sherry

50 g (¼ cup) sugar

20 g (1½ tbsp) mustard seeds

20 g (1½ tbsp) white peppercorns

20 g (1½ tbsp) chili peppers

2 bay leaves

4 cloves

For serving:

Cocktail sticks

Whole-grain bread and butter

Instructions:

Rinse the herrings under cold water, removing any remaining tails or bones. Roll each herring half and secure with a cocktail stick. Slice the onions into rings and peel the carrots, cutting them into thin slices. Place the rollmops, onions, and carrots in a bowl. In a saucepan, combine vinegar, sherry, 3 tbsp water, sugar, mustard seeds, peppercorns, chili peppers, bay leaves, and cloves. Bring to a boil. Pour the hot spiced liquid over the herrings in the bowl. Cover and refrigerate for at least 1 day to let the flavors develop.

Serve cold with whole-grain bread and butter.