Solomon Gundy is a Jamaican favourite. It’s a spread for crackers made with smoked herring and it’s delicious, especially with water crackers. The simplicity of water crackers is the perfect partner for this spicy, pickled spread. And, if you want to pair it with something lighter or gluten-free, try it on top of sliced cucumbers. Either way it is truly addictive. When I was young I remember my father having Solomon Gundy on crackers when he was relaxing with a glass of rum, or two. Somehow I still associate it as a snack that goes well when sipping spirits or wine. Because of the vinegar in this recipe it can be made and stored for a long time in the fridge. When unexpected guests drop by you’ll be ready to serve up an easy tasty snack with a nice beverage. Enjoy!
Ingredients
1 pound skinless smoked herring
12 dried pimento berries
1/2 cup vinegar
1 small onion, chopped
2 stalks escallion or green onion
1 scotch bonnet pepper
1/2 tsp dried thyme
4 Tbsp oil
1 tsp sugar
Instructions
1. boil herring in water for 10 minute to discard some of the salt; or you can soak herring overnight or for at least 4 hours
2. Warm vinegar, pimento and sugar in saucepan until sugar dissolved, about 2 minutes
3. If necessary, remove bones from smoked herring
4. blend onion, oil, peppers, escallion and thyme
5. Add fish and vinegar solution to blender or food processor and blend until smoothly blended; should have texture not pasty
Serve with water crackers or sliced cucumbers
The Fay Way: Gold Members click below to watch me make this recipe step by step.
