Solomon Gundy
HB-4237 · Hand-built original · Jamaican
A spicy Jamaican pickled fish pâté made from smoked herring that is boiled to remove excess salt, deboned, and blended with vinegar, olive oil, onion, scallion, Scotch bonnet, thyme, allspice and a little sugar. It is served as an appetiser, commonly on crackers or bread.
JamaicanAppetizer40 min4 people329 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
Main ingredient: smoked herring
Pairs well with: Crackers, Jamaican Coco Bread, Baked Tostones, Plantain Chips, Roast Breadfruit
Servings:4quantities adjust to match
Ingredients
- 1 lb smoked herring
- 1/4 cup olive oil
- 1/2 cup apple cider vinegar
- 1/2 half a small onion chopped
- 1 large scallion sliced
- 1 scotch bonnet sliced
- 1/2 tablespoon fresh thyme
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 1/2 teaspoon ground allspice
- 1 teaspoon raw cane sugar
Method
- Place the herring in a large saucepan filled with water and bring it to the boil for 10 to 15 minutes, to help remove some of the excess salt.
- Drain and discard the water.
- Debone and skin the herring as best you can; some small bones left behind in the process are acceptable.
- Taste the shredded herring to check the salt level. If it is too salty, soak it in hot water, taste again, then discard and drain off the water.
- Place the olive oil, vinegar, onion, scallion, Scotch bonnet, thyme, garlic and onion granules, allspice and raw cane sugar, along with the herring, into a blender or food processor.
- Blitz into a smooth, pureed consistency, adding more olive oil or vinegar if needed.
- Serve as an appetiser.
Prep: 20 minutes · Cook: 20 minutes · Total: 40 minutes
Nutrition (per serving, where published)
329 kcalCalories
21 gProtein
6 gCarbs
24 gFat
4 gSaturates
1 gFibre
4 gSugars
109 mgSodium
68 mgCholesterol