📝 About This Recipe
A legendary Jamaican appetizer, Solomon Gundy is a savory, spicy, and smoky fish paste that traces its roots back to European salmagundi but has been vibrantly reimagined with Caribbean soul. This delicacy blends salt-cured smoked herring with fiery Scotch bonnet peppers, pimento berries, and aromatic vinegar to create a complex spread that is both rustic and refined. It is the quintessential party snack in Jamaica, traditionally enjoyed on crunchy crackers with a cold beverage to balance its bold, salty profile.
🥗 Ingredients
The Fish Base
- 1 lb Smoked Herring Fillets (salted and smoked, skinless and boneless preferred)
- 4 cups Water (for boiling/desalting)
Aromatics and Spice
- 1 medium Yellow Onion (roughly chopped)
- 3 stalks Escallion (Green Onion) (chopped)
- 4 cloves Garlic (peeled)
- 1-2 pieces Scotch Bonnet Pepper (seeds removed for less heat, or kept for fire)
- 1 inch Fresh Ginger (peeled and sliced)
- 6-8 whole Pimento Berries (Allspice) (ground into a fine powder)
The Binding Liquid
- 1/4 cup White Vinegar (distilled)
- 1/2 cup Vegetable Oil (neutral flavor like canola or sunflower)
- 1 teaspoon Brown Sugar (to balance the acidity)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Thyme (dried or fresh leaves only)
👨🍳 Instructions
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1
Place the smoked herring fillets in a large pot and cover with 4 cups of water. Bring to a boil over medium-high heat.
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2
Boil the herring for 10-15 minutes. This process is crucial as it softens the fish and removes the excess salt used in the curing process.
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3
Drain the water and rinse the fish under cold running water. Pat the fillets dry thoroughly with paper towels.
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4
Carefully inspect the fish for any remaining small bones or bits of skin. Even if labeled 'boneless,' it is best to be diligent for a smooth paste.
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5
Flake the fish into small pieces using your fingers or a fork and set aside in a bowl.
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6
In a food processor, combine the onion, escallion, garlic, Scotch bonnet pepper, ginger, and ground pimento berries.
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7
Pulse the aromatics until they are finely minced but not yet a liquid puree.
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8
Add the flaked smoked herring to the food processor along with the thyme, black pepper, and brown sugar.
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9
While the processor is running on a low setting, slowly drizzle in the white vinegar followed by the vegetable oil.
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10
Continue to process until the mixture reaches a spreadable, slightly grainy paste consistency. If you prefer it smoother, process longer; for a more rustic texture, pulse fewer times.
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11
Taste the mixture. The flavors will be intense, but look for a balance of smoky, spicy, and tangy. Add a splash more vinegar if it needs more 'zing'.
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12
Transfer the Solomon Gundy to a glass jar or airtight container.
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13
For the best flavor development, refrigerate for at least 4 hours, or ideally overnight, to allow the spices to meld with the oils of the fish.
💡 Chef's Tips
Always use glass containers for storage as the strong vinegar and fish oils can linger in plastic. If the paste feels too dry, add an extra tablespoon of oil rather than more vinegar to keep the richness. For an extra layer of authenticity, use a mortar and pestle to grind your pimento berries fresh. Be careful when handling Scotch bonnets; wear gloves or wash hands thoroughly to avoid 'pepper burn'. If you find the smoked herring too salty even after boiling, soak it in cold water for an hour before the boiling step.
🍽️ Serving Suggestions
Serve on traditional Jamaican water crackers or toasted hard dough bread. Pair with a cold Red Stripe beer or a refreshing Jamaican sorrel drink to cut through the salt. Use as a bold topping for sliced cucumbers or celery sticks for a low-carb appetizer. Accompany with a side of pickled onions or 'escovitch' vegetables for extra crunch and acidity. Include it on a Caribbean-themed charcuterie board alongside sharp cheddar cheese.