How to make a classic north German Rollmops

• 60g salt
• 6 large herrings, descaled, gutted, filleted and pin-boned
• For the marinade:
• 750ml cider vinegar
• 12 allspice berries
• 12 black peppercorns
• 6 bay leaves
• 1 tbsp light brown sugar
• Zest of 1 large orange, pared in strips with no white pith
• 1 small onion, very thinly sliced
• 200ml medium cider

1. Dissolve the salt in 500ml water to make a brine. Add the fillets and leave for 3 hours.

2. To make the marinade, put all the ingredients in a saucepan, bring slowly to the boil and simmer for 1 minute. Remove from the heat and leave to cool.

3. Drain the herring fillets from the brine and pat them dry with kitchen paper. Roll them up from tail to head, skin side out, and pack the rolls into 3 x 500ml sterilised preserving jars.

4. Pour the cooled marinade over the herrings, making sure the lemon zest, bay leaves and spices are evenly distributed between the jars. Seal the jars.

5. Store in the fridge for at least 3 days before eating. They are best from 5-10 days but will keep for up to a month (still sealed). To serve, drain the fillets from their marinade.

EAT THEM WITH RYE BREAD. NOT MY SOURDOUGH.

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Recipe from River Cottage. I would roll them around a little pickled cucumber. Tasty.

Pictures by the Photographer Nadine Elfenbein. I really really like how you take pictures Nadine.