Bloody Mary Marinated herring

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4 diluted Icelandic salt herring gives 8 fillets
1 dl Vodka
2 dl tomato ketchup
1 tbsp. Worcester sauce
1 tbsp. Angostura bitter
1 tsp. Tabasco sauce
1 tsp. white peppercorns crushed
1 tsp. celery salt
1 chopped celery stalk with leaves for garnish
1 cup vinegar and 100 grams of sugar boiled to a syrup and cool
I am an angler in Scandinavia
Recipe No. 60
Bloody Mary Marinated herring
Bloody Mary Marinated herring

Procedure without liability: The salted herring is first filleted and then diluted. Put the herring on a suitable cutting board with the back to yourself and the head to the right. I assume that you are right handed! Your left palm put over the herring and with a SHARP file knife you cut gently down to the backbone and turns the knife so the surface is parallel to the cutting board. Then you cut along the backbone of the herring toward the tail. Turn herring so it has the belly facing you and cut again along the backbone toward the tail. You now have two file pieces, where the fine fish bone must be removed by cutting diagonally from back to belly. The skin is removed by pulling it from head to tail.

File pieces must now be diluted so the salt content suit your tastes. Here one must try it out. But try with a middle way, put file pieces in a bowl and pour cold water over, so it just covers. Put the bowl in the refrigerator overnight and then try to taste herring next day. Is it OK, pour the fillets with cold vinegar syrup and soak in a few hours while you make bloody Mary marinade.

Mix vodka and tomato ketchup, put all the spices in and mix well. You can choose to put the whole herring fillets in a suitable dish (jars) or cutting them into smaller pieces. Do you use whole pieces recommended a store in the refrigerator for a week. Should they be eaten next day it is better with smaller pieces. But quite clearly a store in the refrigerator for a week is best.

Pour Bloody Mary marinade over the herrings so that it covers. Wait with the garnish to you servers the dish.

Serving: A good rye bread spread with unsalted butter one suitable for herrings.

Garnish: Use a freshly chopped celery stalk with leaves for garnish.

Drinks: A cold Pilsner beer and vodka are preferable.

Hint: Bloody Mary Marinated herring might keep 4 to 5 weeks in the fridge. Put first celery stalk on when serving. This is to prevent soil bacteria. I've made my herring 1st. of December in a 2 liter preserving jars, with intent to use them for Christmas. Fills approx. 1 liter.

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