Rollmops, Herring Dip and Bacon Potatoes

Rollmops For the marinade, bring all the ingredients (except the onions, cucumbers and the herrings) to the boil in a saucepan, then gently bubble the gravy in the open saucepan at a low temperature for about a quarter of an hour and then cool.

Peel the onions, cut them in half lengthwise and slice them diagonally into narrow slices, cut the cucumbers in half lengthwise and slice them small enough to be a tiny bit longer than the widest part of the herring fillets.

Place onions on the inside of each herring fillet, place a piece of cucumber on the edge and fold into the herring fillet. Pierce with a wooden skewer so that the cucumber is also skewered and the rollmop holds in itself, then break off the protruding part of the skewer.

Fill all the finished rollmops alternately with the remaining onions in screw jars so that they are as close as possible, then pour the gravy with all the spices over them so that all the rollmops are covered.

Leave in the refrigerator for at least three days, but better 1 week.

Herring tip Ingredients for the gravy as for the rollmops.

Place the herring fillets in the cooled broth as in the rollmop recipe, but do not roll flat with the cucumber, just the fillets. Also refrigerate for at least three days, better 1 week.

For the dip, mix the sour cream or crème fraiche with 2 tablespoons of sunflower oil or other vegetable oil and

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