Solomon Gundy — Print Recipe — The Culinary Codex

A piquant Jamaican smoked herring pâté blended with onions, Scotch bonnet pepper, and vinegar, traditionally spread on crackers or hard dough bread.

Ingredients

1 lb smoked herring (or kippered herring)
1 large onion, finely chopped
1 Scotch bonnet pepper, seeded and minced
1/4 cup white vinegar
2 tbsp vegetable oil
1 tsp black pepper
1 tsp allspice
Water crackers or hard dough bread for serving

Instructions

1 Soak the smoked herring in cold water for 1 hour to reduce saltiness, then drain, remove the skin and bones, and flake the fish meat into small pieces.
2 Place the flaked herring in a food processor with the chopped onion, minced Scotch bonnet pepper, vinegar, oil, black pepper, and allspice.
3 Pulse the mixture several times until it forms a coarse, spreadable paste, leaving some texture rather than blending it completely smooth.
4 Transfer to a jar or serving bowl, cover, and refrigerate for at least 1 hour to let the flavors meld together before serving.
5 Serve chilled on water crackers or sliced hard dough bread as an appetizer or snack, alongside sliced avocado and tomatoes.

Did You Know?

Solomon Gundy gets its name from a corruption of the British "salmagundi," a mixed meat and vegetable dish brought to Jamaica during colonization, which was adapted using local smoked fish.