Rollmops

Ingredients

• 6  peppercorns whole black
• 2 cups cider vinegar 
• 2 tablespoons dijon mustard 
• 4  bay leaves dried
• 0.5 cup kosher salt 
• 1 medium onion julienned
• 16  cornichon and/or pickled onion 
• 1 teaspoon pepper flakes red
• 1 tablespoon sugar 
• 1 pound trout filets from whole cut into 16 to 20 4 to 6-inches long by 1-inch wide pieces
• 1 quart water 
• 2 cups water 
• 8  allspice whole

Equipment

• sauce pan
• toothpicks

Directions

1. Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes.
2. Add the trout filets, making sure they are submerged. Cover and refrigerate overnight.
3. Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake in a 2-quart saucepan set over medium high heat. Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes. Cool to room temperature and then refrigerate overnight.
4. Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute. Submerge the filets in clean cold water and refrigerate for 1 hour.
5. Drain and rinse the filets. Pat dry.
6. Lay the filets in a single layer, skin side down and brush each with mustard.
7. Place a cornichon or a pickled onion on the filet.
8. Roll up each filet and secure with 1 or 2 toothpicks. Alternate layers of rollmops and julienned onion in a glass jar or ceramic crock.
9. Pour on the chilled pickling mixture, cover and refrigerate for at least 5 hours and up to 2 days.
10. Drain and serve chilled with crusty bread.