Gundy Cruzan Style Herring Balls Recipes

NOVA SCOTIAN "SALMON" GUNDY

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.

SOLOMON GUNDY

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.

GUNDY CRUZAN STYLE (HERRING BALLS)

Steps:

• Wash 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.
• Roll mixture into 1 1/2 inch balls. Serve cold.

CURRIED CHICKEN BALLS APPETIZER

Steps:

• In a large bowl, beat the first five ingredients until well blended. Stir in the chicken, onion and celery. , Shape into 1-in. balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days).

GRILLED HERRINGS WITH MUSTARD & BASIL DRESSING

Steps:

• Heat grill to its highest setting. Rinse the fish under running cold water to dislodge any loose scales. Brush with a little of the oil and season lightly. Grill for 6-8 mins, or until cooked; the eye should be white, the skin well browned and the flesh firm and opaque.
• Meanwhile, make the dressing: whisk the mustard, basil, honey, lemon zest and juice and remaining oil together in a small bowl, and season. Once the fish is cooked, spoon the dressing over and serve.