Solomon-a-Gundy is a pickled fish pâté made from smoked red herring. It is usually served with crackers as an appetizer or hors d’oeuvre. The term “Solomon-a- Gundy “ may come from the British word salmagundi, used to refer to a salad of many different ingredients. There is also a popular Jamaican poem called “Solomon-a-Gundy” which is based on the Europe nursery rhyme called “Solomon Grundy” .
Solomon-a-Gundy, born on a Monday,
christened on a Tuesday,
married on a Wednesday,
took ill on a Thursday,
worse on a Friday,
died on a Saturday,
buried on a Sunday,
that is the end of Solomon-A-Grundy
- 1 ½ lb. Smoked Herring
- 9 pimentos( Allspice)
- ¾ Vinegar
- 2 small onions (chopped)
- 2 Scotch Bonnet Pepper (1 scotch bonnet if you like it less spicy
- 2 Stalk Scallion
- 1 tsp. Thyme
- 4 tbsp. Oil
- 2 tsp. Sugar
- Debone and Soak smoked red herring in water to remove some of the salt or boil in water for 10 minutes
- Use your hands and shred (flake) the smoked red herring finely and set aside in a mixing bowl.
- Chop up the onions
- Puree the chopped onion, the scallion and thyme for 2 minutes in a blender. Leave these ingredients in the blender.
- Put the vinegar, pimento and sugar on a low fire. Do not boil. To help the sugar dissolve stir the pot occasionally.
- Add the smoked red herring to the pot. Keep the fire on low. Let the ingredients cook for 10 Minutes. The goal is for the sugar to be completely dissolved.
- Remove the pimento seeds from the pot and discard.
- Add the ingredients from the pot (vinegar and smoked red herring) to the blender.
- Puree in the blender for 1 minute
- The Solomon-A-Gundy is now ready. Serve with crackers or bread.