Recipes
Island Skordalia (Caper, Almond, and Walnut Garlic Dip)
Aglaia Kremezi
This classic Greek dish is perfect as a spread, with mezes (small dish-appetizer), or as accompaniment to a fish or meat main course.
Serves 6 to 8
1 medium potato, peeled
2 cups cubed day-old whole wheat bread, soaked in water until softened
3 to 5 garlic cloves, quartered
1/3 cup extra virgin olive oil
1/4 cup capers, preferably salt-packed, rinsed and drained
3 to 4 tablespoons freshly squeezed lemon juice
1/3 cup blanched whole almonds, soaked overnight in water and drained
1/3 cup shelled walnuts
Freshly ground white pepper
Sea salt (optional)
In a pot over high heat, cover the potato with water. Boil for 15 minutes, or until soft. Mash and set aside.
Squeeze the soaked bread to extract the excess water and place it in a food processor. Add the garlic and process into a smooth paste. With the motor running, add the oil, a little at a time. Add 3 tablespoons of the capers and 3 tablespoons of the lemon juice. Add the almonds and walnuts, pulse a few times, until they are coarsely ground. Scrape the mixture into a medium bowl and fold in the potato. (Do not be tempted to use the food processor for this; the potato would become gluey.) Season with white pepper. Taste and add salt, if needed (the capers are usually salty enough) and more pepper and/or lemon juice. Cover and refrigerate for at least 2 hours. Sprinkle the remaining 1 tablespoon capers over the skordalia before serving.