SOLOMON GUNDY
This is a very old recipe from the Lunenburg area of Nova Scotia. It is usually served as an appetizer. Serve the squares of herring with slices of raw onion on a cracker or tiny toast and garnish with a bit of pickled red pepper. I haven't included the overnight soak time in the prep time.
Provided by Barefoot Beachcomber
Categories Lunch/Snacks
Time 35m
Yield 50 pieces of fish
Number Of Ingredients 5
Steps:
- Remove heads and tails from herring.
- Soak herring in cold water for 12 hours or overnight, changing water once or twice.
- Thoroughly clean and skin the herring, taking care to remove all bones.
- Cut into 1 inch squares.
- Tie the pickling spice in a cheesecloth bag.
- In a large saucepan, combine the vinegar and sugar.
- Add the spice bag and boil for 5 minutes.
- Cool.
- In a large glass container, alternately layer the herring and onion slices.
- Pour the cooled marinade over the herring.
- If you want a spicier taste, add the spice bag to the mixture.
- Keep refrigerated.
Nutrition Facts : Calories 30.4, Fat 1, SaturatedFat 0.2, Cholesterol 6.6, Sodium 10.6, Carbohydrate 3, Fiber 0.1, Sugar 2.4, Protein 2.1
NOVA SCOTIAN "SALMON" GUNDY
This tangy herring pickle somehow made its way from northern Europe to Nova Scotia, where you can find it in every grocery store. It's like roll mops but less sweet. Here the classic preparation is done not with salted herring but with fresh salmon, which we salt the living daylights out of, then desalt and pickle in jars. It screams saltines and mustard. The Nova Scotians will tell you that the name Gundy is Nova Scotian, but the Brits, the French, and the Jamaicans all claim it for their own, too.
Number Of Ingredients 6
Steps:
- Cut the salmon into 1-inch (2.5-cm) cubes and place in a bowl. Add the salt, toss to mix, cover, and refrigerate overnight.
- Rinse the salmon cubes under cool water to remove the salt, place in a clean bowl, add cold water to cover, and soak in the refrigerator for 2 hours.
- In a large, widemouthed Mason jar or wire-bale canning jar, place a layer of fish, then a layer of onion slices. Repeat.
- In a covered saucepan, combine the vinegar, sugar, and pickling spice and bring to a boil. Remove from the heat and let infuse for 10 minutes. Discard the bag of spices and pour the boiling mix over the fish and onion. Seal the jar, let cool, and refrigerate.
- Give the salmon and onion a day or two to pickle. They will keep in the refrigerator for up to a month.
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