Solomon Gundy is a classic Jamaican spread (also called solomon-a-gundy) made from heavily salted herring so strongly smoked that the flesh turns a reddish brown (thus called ‘red herrings’). I’ve opted for locally smoked salmon to create this Aussie version served with raw vegetables for dipping. Keep any leftovers in the fridge for up to 4 days and serve on crackers. The rather odd sounding name comes from the old-fashioned English term salmagundi, referring to a highly-seasoned dish made from a mixture of meat and vegetables, and allegedly popular with buccaneers in the West Indies. Thanks to chef Paul Carmichael for the inspiration!
Serves 4 as a starter
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