Gundy Cruzan Style (Herring Balls)

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: 30 mins
• 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.