Gundy Cruzan Style (Herring Balls)

Submitted by Member 610488

"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."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 10-12

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.