Rollmops

• 1/2 cup kosher salt
• 1 quart water
• 1 pound trout filets from small, 6 to 8 ounce whole fish, scaled, skin on, and cut into 16 to 20 (4 to 6-inches long by 1-inch wide) pieces
• 2 cups water
• 2 cups cider vinegar
• 1 tablespoon sugar
• 8 whole cloves
• 8 whole allspice berries
• 6 whole black peppercorns
• 4 dried bay leaves
• 1 teaspoon red pepper flakes
• 16 to 20 cornichon and/or pickled onion
• 2 tablespoons Dijon mustard
• 1 medium onion, julienned

1. Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes.
2. Add the trout filets, making sure they are submerged.
3. Cover and refrigerate overnight.
4. Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake in a 2-quart saucepan set over medium high heat.
5. Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes.
6. Cool to room temperature and then refrigerate overnight.
7. Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute.
8. Submerge the filets in clean cold water and refrigerate for 1 hour.
9. Drain and rinse the filets.
10. Pat dry.
11. Lay the filets in a single layer, skin side down and brush each with mustard.
12. Place a cornichon or a pickled onion on the filet.
13. Roll up each filet and secure with 1 or 2 toothpicks.
14. Alternate layers of rollmops and julienned onion in a glass jar or ceramic crock.
15. Pour on the chilled pickling mixture, cover and refrigerate for at least 5 hours and up to 2 days.
16. Drain and serve chilled with crusty bread.

kosher salt, water, trout, water, cider vinegar, sugar, cloves, berries, black peppercorns, bay leaves, red pepper, cornichon, mustard, onion

Taken from www.foodnetwork.com/recipes/alton-brown/rollmops-recipe.html (may not work)