Solomon-a-Gundy is a traditional Jamaican recipe for a classic paste of herring and onion in vinegar with spices an chillies that's used in the same way as pâté. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Solomon-a-Gundy.
If using smoked herring add them to a pan of boiling water and cook for 15 minutes to remove the excess salt from the fish. Drain and set aside to cool.
Add the vinegar, allspice and sugar to a pan and heat gently until the sugar dissolves then take off the heat. As soon as the fish is cold enough to handle remove the bones then set the meat aside. Transfer the onion, oil, chilli, spring onion and thyme to a blender or food processor and process until smooth (about 1 minute).
Remove the allspice berries from the vinegar mixture and pour the liquid into your blender along with the fish flesh. Process for 1 minute to mix everything together. You can either serve as is, or you can blend further to a smooth paste. Use Solomon-a-Gundy as you would any pâté or fish paste.
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