Hand- Chopped Herring
This classic Jewish dish can be traced back centuries. Apparently herring was used as currency in many parts of Europe in the Middle Ages, although how you got them…
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Description
This classic Jewish dish can be traced back centuries. Apparently herring was used as currency in many parts of Europe in the Middle Ages, although how you got them in your wallet, heaven only knows. Anyway, at some point – probably the 1960s when liquidisers became fashionable – people stopped chopping and chopped herring became sludgy herring. So we’re bringing it back. Our chefs chop those rollmops by hand, adding apple, dill and boiled egg. Great with Melbagel Toasts. Lance, the boss, enjoys his with a shot of ice-cold vodka on the side, preferably from a bottle kept in the freezer.
350g
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Ingredients
Rollmops (Herring) (71%) (FISH) which contains – (Acetic acid E260, Salt, Spices, Onions, Herb aroma, Sweetener E954 & Water), Hard-boiled free-range EGGS, Apple, Red onion, Dill, Parsley, Salt & Pepper
See allergens in bold capitals
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Cooking instructions
Ready to serve
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Storage & shelf life information
Keep refrigerated, minimum 6 days shelf life
Not suitable for home freezing
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Nutritional Information
Typical Values Per 100g Energy 589kj 141kcal Fat 8.7g Saturates 2.1g Carbohydrates 4.2g Sugars 2.1g Protein 11.6g Salt 1.5g