Rollmops and Hot Dipping Conifer Sauce

A simple starter to a richer meal, pickled herring, Rollmops, served traditionally with green olives and gherkins.  Here we serve with a chilli, gherkin, ginger and conifer syrup dipping sauce. The day before chop green and red chilli’s, scotch bonnets give a real kick of heat, and grate ginger.  Add to a small dish of Ion conifer syrup and marinade overnight. Chop crunchy gherkin into the mix, stir and serve with the herrings.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s