Solomon Gundy Jamaïcain

Step by stepInstructions

1. Soak the salted mackerel in cold water for 2 hours, then boil for 10 to 15 minutes until it flakes; drain, cool and pick out all the skin and bones.
2. Combine the fish, vinegar, onion, scallions, scotch bonnet, thyme, pimento, sugar, oil and black pepper in a food processor.
3. Pulse into a coarse paste, stopping short of a smooth purée so it keeps a little texture.
4. Scrape into a bowl, cover and chill for at least 1 hour so the flavors marry.
5. Serve chilled or at room temperature, mounded on crackers with extra hot pepper on the side.