VIRGIN ISLANDS HERRING GUNDY RECIPE
BY CAROL M. BAREUTHER:
Gundy is a dish from the Virgin Islands Danish days.
It was typically made and served during Holy Week, a time when pious fishermen didn't go out to sea and salted fish were more readily available.
Yield: 6 servings
* Ingredients:d
* 3 pounds salt herring
* 1½ pounds potatoes, boiled
* 2 green peppers
* 1 hot pepper
* ½ cup minced olives
* 1 pint salad oil
* ¼ cup vinegar
* 1 cup diced beets
* ½ cup freshly grated raw carrots
* Sprig parsley
* 3 boiled eggs, chopped
Method:
Washing herring, remove bones and skin. Put herring, potatoes, onions, pepper, and olives in a meat grinder.
Add salad oil and vinegar. Combine thoroughly.
Garnish with grated carrots, parsley, boiled eggs and diced beets.
Usually a little diced beets, a few spoonfuls of grated carrots and chopped eggs are stirred into the mixture before garnishing.
* Sodium content of salt herring can vary widely.