Skordalia is a traditional accompaniment to fish. It can also be served as a dip with sliced bread or crudités. There are several ingredients that can form the base of skordalia: walnuts, potatoes, bread, almonds. One ingredient all versions have in common is the addition of garlic, and garlic, and some garlic. My stomach likes for me to tone down the amount of garlic I use in skordalia. You can can use as much or as little as you like. It all depends on personal preference and social engagements. The recipe here is trully delicious (I mean it), and is based on the one found in the cookbook "The Foods of Greece," by Aglaia Kremezi.
2 cups cubed day-old whole-wheat bread, soaked in water until softened
2 or 3 cloves of garlic, peeled and cut in half
1/4 cup capers, rinsed and drained, 1 tablespoon reserved 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 salt and pepper to taste
- 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 do this in the food processor, or the potato will become 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.