Solomon Gundy (Solomon-A-Gundy)
4 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 lb smoked herring ((454g))
- ¼ cup olive oil ((60ml))
- ½ cup apple cider vinegar ((118ml))
- ½ half a small onion (chopped)
- 1 large scallion (sliced)
- 1 scotch bonnet (sliced)
- ½ tbsp fresh thyme
- 1 tsp garlic granules
- 1 tsp onion granules
- ½ tsp ground allspice
- 1 tsp raw cane sugar
Method
- Place the herring in a large saucepan filled with water and bring to the boil for 10-15 minutes (this will help to get rid of some of the excess salt).
- Drain and discard the water.
- De-bone and skin the herring as best as you can, there will be some bones left behind in the process and that is okay.
- Taste the shredded herring to make sure, it's not too salty, if it is then leave to soak in hot water and taste test again then discard and drain off the water.
- Place the olive oil, vinegar, onion, scallion (I sauted my onion/scallion in advance), scotch bonnet, thyme, garlic/onion granules, all spice, raw cane sugar along with the red herring into a blender or food processor.
- Blitz into a smooth, pureed consistency (add more olive oil/vinegar if needed).
- Serve accordingly.