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 ‘red herrings’). 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. 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. Enjoy it with a glass of Brash Higgins Crystal pet-nat to get any meal off to a delicious start. Thanks to chef Paul Carmichael for the inspiration!
Serves 4 as a starter
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