Gundy Cruzan Style (Herring Balls) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Original recipe from Denmark but modified during Danish rule over the Virgin Islands by the slaves who worked the Islands. Typically a Holy Week dish which used salted fish rather than fresh fish since fishermen could not go out to sea during this time. Ingredients:
3 lbs salted herrings |
1 lb potato, boiled |
1 large onion |
2 green peppers |
1 hot pepper (jalapeno) |
1 cup black olives, minced |
1 pint salad oil |
1 cup vinegar |
1 cup beet, diced |
1 cup carrot, grated |
1 sprig parsley |
3 hard-boiled eggs, chopped |
Directions:
1. Wash herring, remove bones and skin.
2. Put herring, potatoes, onions, pepper, and olives in a meat grinder. Add salad oil and vinegar. Combine thoroughly.
3. Garnish with grated carrots, parsley, boiled eggs and diced beets.
4. Usually a little diced beets, a few spoonfuls of grated carrots and chopped eggs are stirred into the mixture before garnishing.
5. Roll mixture into 1 1/2 inch balls. Serve cold.
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