📝 About This Recipe
Steeped in British maritime history, Solomon Gundy is a sophisticated take on 'potted' fish that transforms humble salted herrings into a luxurious, spiced pâté. This classic Georgian-era delicacy balances the intense umami of the sea with warm notes of mace, cloves, and lemon, creating a spread that is both rustic and incredibly refined. It is the ancestor of the Jamaican version, offering a smoother, buttery texture that captures the essence of traditional coastal English fare.
🥗 Ingredients
The Fish Base
- 500 grams Salt herrings or Kipper fillets (soaked in water for 4 hours if using salt herrings)
- 1 cup Whole milk (for poaching the fish)
- 1 Bay leaf (fresh or dried)
The Flavoring and Binding
- 150 grams Unsalted butter (softened to room temperature)
- 2 pieces Shallots (very finely minced)
- 3 pieces Anchovy fillets (drained and mashed into a paste)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 tablespoons Fresh parsley (finely chopped)
The Spice Blend
- 1/2 teaspoon Ground mace (essential for authentic British flavor)
- 1/4 teaspoon Ground cloves (use sparingly)
- 1/4 teaspoon Cayenne pepper (for a gentle warmth)
- 1/2 teaspoon Black pepper (freshly cracked)
For the Topping
- 50 grams Clarified butter (melted to seal the pots)
- 6-8 pieces Whole black peppercorns (for decoration)
👨🍳 Instructions
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1
If using traditional salt herrings, ensure they have been soaked in cold water for at least 4 hours to remove excess salinity, then pat them dry. If using kippers, you can skip the soaking.
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2
Place the fish fillets in a wide skillet and cover with the milk and the bay leaf. Simmer gently over low heat for about 5-7 minutes until the fish flakes easily.
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3
Remove the fish from the milk and discard the liquid and bay leaf. Carefully remove any skin and all fine bones from the fish while it is still warm.
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4
In a small frying pan, melt a tiny knob of the butter and sauté the minced shallots until soft and translucent, but not browned. Set aside to cool.
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5
Place the flaked fish into a food processor. Pulse a few times until the fish is broken down into a coarse paste.
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6
Add the softened butter, mashed anchovies, sautéed shallots, and lemon juice to the processor.
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7
Incorporate the spices: add the ground mace, cloves, cayenne pepper, and black pepper. The mace is the secret to that historical British 'potted' taste.
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8
Process the mixture on high until it reaches a smooth, spreadable consistency. If it looks too dry, add one more tablespoon of softened butter.
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9
Stir in the finely chopped fresh parsley by hand to maintain its bright green color and texture.
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10
Taste the mixture. Because of the salt herrings and anchovies, you likely won't need extra salt, but adjust according to your preference.
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11
Spoon the mixture into small ceramic ramekins or a single glass jar, smoothing the top with the back of a spoon.
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12
Pour a thin layer of melted clarified butter over the top of each ramekin to seal the fish. This prevents oxidation and preserves the flavor.
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13
Drop a few whole peppercorns into the butter seal for a professional finish.
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14
Refrigerate for at least 4 hours, or preferably overnight, to allow the spices to meld and the butter to firm up.
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15
Remove from the fridge 20 minutes before serving to let the butter soften slightly for easier spreading.
💡 Chef's Tips
Always use high-quality unsalted butter, as the fish itself provides plenty of saltiness. If you don't have a food processor, you can use a mortar and pestle for a more authentic, slightly chunkier texture. Don't skip the mace; it provides a specific woody, sweet heat that defines British savory potting. Ensure all bones are removed meticulously, as herring bones are very fine and can ruin the texture. If you find the herring flavor too strong, you can substitute 1/4 of the fish with poached white fish like cod.
🍽️ Serving Suggestions
Serve with warm, thick-cut triangles of crusty sourdough toast. Pair with pickled cucumbers or cornichons to cut through the richness of the butter. A crisp, dry white wine like a Chablis or a sharp English Ale complements the oils in the fish. Serve as an appetizer alongside a fresh watercress salad with a light vinaigrette. Add a dollop of horseradish cream on the side for an extra kick.