Herring rolls with remoulade sauce

1. Stage

This dish was originally supposed to take three days to prepare, but I, like you, never have time before the holidays, so I suggest simplifying! Let's start by preparing the herring - it should be cut and all the bones should be removed as well as possible. Let's prepare the marinade for the rolls. To do this, add sugar, vinegar and sunflower oil to boiling water, take it off the fire and let it cool. Prepare a bowl in which to marinate our rolls.

2. Stage

Each fillet is sprinkled with mustard grains, a little onion, and pickles cut lengthwise

3. Stage

And you can prepare the sauce right away - of course, if you are not going to serve the rolls in 3 days! So - very finely chop all the ingredients and start with the gherkins.

4. Stage

Chop capers, parsley and green onions

5. Stage

We shred the herring. The classic remoulade is filled with anchovies, but still, a 100g can of anchovies costs 120r, so I suggest herring! You can also use khamsa or caviar - it's also very delicious!

6. Stage

Now pour all the mayonnaise and mix it. You can add a little black pepper.

7. Stage

Now we measure a shot of dry wine. The original recipe uses aromatic vinegar, but I did not like the taste, I think that with wine it sounds nicer, not so harsh.

8. Stage

Now stir everything properly, and the sauce is ready! You can keep it in a jar for a couple of days, but I don't keep it that long!

9. Stage

Now serve. The sauce is better served in a separate sauce pot, so everyone can add as much as they like!