Solomon Gundy takes its name from the old English "salmagundi," but Jamaica made it its own: a pickled smoked-herring paste, fiery with scotch bonnet and fragrant with pimento (allspice). It's a classic appetizer — traditionally served on water crackers with a cold drink. A little goes a long way.

Ingredients

  • 4 smoked herring fillets (or red herring)
  • 1 small red onion, finely chopped
  • 3 cloves garlic, minced
  • ½ scotch bonnet (or to taste), seeded & minced
  • ⅓ cup white vinegar
  • 1 tsp whole pimento (allspice), ground · ½ tsp black pepper
  • 2 tbsp oil · 1 bay leaf

Method

  1. Cover the smoked herring with water and bring to a boil for about 10 minutes to soften and draw out excess salt. Drain, then pick through carefully and remove all bones and skin. Flake finely.
  2. Pound the fish in a mortar (or pulse in a food processor) with the onion, garlic and scotch bonnet to a coarse paste — not a purée.
  3. Work in the ground pimento, black pepper, vinegar and oil until evenly blended and spreadable.
  4. Pack tightly into a clean jar, tuck in a bay leaf, and refrigerate at least 24 hours so the flavors marry and "pickle."
  5. Serve cold, spread thin on crackers, water biscuits or bammy.

🌶️ Taste your scotch bonnet

Solomon Gundy is meant to bite, but herring is already salty and the pepper is fierce — start with half a scotch bonnet, taste, and add more. It mellows slightly after a day in the fridge.