Normally roll mop is made with herrings, which
have a softer skin. I tried the method on mackerel and removed the skin first
before salting.
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| Mackerel roll mop |
1. Soak filet in 5% brine for 8 hours.
2. Bring to boil pickling solution
with:
500gm cider vinegar
250 cider
12 all spice berries
12 black peppercorns
6 bay leaves
1 tbsp brown sugar
1 tsp mustard seed
zest of lemon
3. Remove liquid from salted filet, place
in jars, roll up or in pieces, pour cooled down pickling solution.
4. Keep in the fridge, ready to eat after 3
days, and consume within a month.
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