2 cups cubed day-old whole-wheat bread, soaked in water until softened
2 cloves of garlic, peeled and cut in half
1/4 cup capers, rinsed and drained; reserve one tablespoon of capers for garnish
1/3 cup extra-virgin olive oil
4 tablespoons lemon juice
1/4 cup blanched whole almonds, soaked overnight in water and drained
1 medium potato, boiled, peeled and mashed
Freshly ground pepper to taste
Salt is optional in this recipe
- Squeeze the excess water from the soaked bread and place it in a food processor. Add the garlic and process until it forms a smooth paste. Add the capers and process until smooth. With the motor running, add the olive oil, a little at a time. Add the lemon juice and the almonds and pulse to coarsely chop.
- Scrape the mixture into a medium bowl and fold in the mashed potato. (Do not add the potato to the food processor: it will turn gluey). Season with pepper and, if necessary, salt to taste. If you like add more lemon juice to taste. Cover and refrigerate for at least two hours.
- Stir in a few tablespoons of water if the dip is very thick. Garnish with the remaining tablespoon of capers.
- Best served with fish. Skordalia is the standard accompaniment to salt cod fritters which are traditionally eaten during Lent, and in particular on the feast day of the Annunciation (25 March), which typically falls during Lent season. Greeks will wait all year for a dinner of salt cod fritters and skordalia that's to be had on that day!