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Solomon Gundy (Solomon-A-Gundy)

Learn how to make this spicy pickled paste made from smoked herring and seasoned with only a handful of ingredients. This is the perfect Jamaican side dish or appetiser for so many island recipes.
Course Appetisers/Snacks
Cuisine Jamaican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 329kcal
Author Charla

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 tablespoon fresh thyme
  • 1 teaspoon garlic granules
  • 1 teaspoon onion granules
  • ½ teaspoon ground allspice
  • 1 teaspoon raw cane sugar
US Customary - Metric

Instructions

  • 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.

Notes

  • Traditional solomon gundy calls for red herring that is smoked (hence the red hue) and cured.
  • If you want to omit all of the salt content then I recommend soaking the herring overnight and then boiling it.
  • This recipe is supposed to be salty, I recommend consuming in moderation.
  • If possible try to purchase red herring that is smoked without the excess salt content that way you can omit soaking/boiling and just adding some pink salt instead.
  • Any leftovers can be placed in a glass jar and refrigerated for 3-4 days.
  • You can use a food processor or blender (a sturdy one such as a Blendtec or Vitamix)
  • If you do find any leftover bones, they are harmless and edible however you can remove them if you want to.
  • I sauted my scallion and onion before hand rather than use them in there raw state.
  • The colour of your gundy may vary from light-dark brown, I find when it's pureed it has more of a light brown colour to it.
  • If you want your gundy to be chunky then use a food processor instead.

Nutrition

Calories: 329kcal | Carbohydrates: 6g | Protein: 21g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 68mg | Sodium: 109mg | Potassium: 481mg | Fiber: 1g | Sugar: 4g | Vitamin A: 203IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 2mg