A delicious, sharp-tasting paste to be spread on thin triangles of toast, Rollmop Hors d’Oeuvre is quick and easy to prepare. If covered, it will keep for
2 days in the refrigerator.
1 lb. rollmops or pickled herrings, drained and with
11. oz. of the liquid and the onions reserved
2 hard-boiled eggs, separated juice of
2 teaspoons castor sugar
1 oz. fresh brown breadcrumbs
Place the rollmops or herrings on a wooden board. Using a sharp knife, gently case off the skin. Chop the rollmops or herrings finely with the knife and transfer them to a medium-sized mixing bowl.
Place the egg whites and reserved onions on the board and chop them finely. Add them to the rollmops or herrings.
Stir in the reserved liquid, the lemon juice, sugar and breadcrumbs and stir until all the ingredients form a smooth paste.
Spoon the mixture into a serving dish. Rub the hard-boiled egg yolks through a strainer on to the fish mixture. Serve at once, or cover with aluminium foil and place the dish in the refrigerator to chill until required.
Roly-Poly is a traditional British dish, generally sweet but sometimes savoury, comprising of a suet pastry crust, rolled with dried fruit and mixed candied peel. It can also be filled with jam (see JAM ROLY-POLY) or with a savoury filling such as bacon and mushroom, cheese or minced meat and vegetables.
Roly-Poly is usually steamed, but if you prefer, it can be baked instead.
Roly Poly with Dried Fruit – a steamed pudding for a family dessert.