Island Skordalia (Caper, Almond, and Walnut Garlic Dip)
This classic Greek dish is perfect as a spread, with mezes (small dish-appetizer), or as accompaniment to a fish or meat main course.
- 1 medium potato, peeled
- 2 cups cubed day-old whole wheat bread, soaked in water until soft
- 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, drained
- 1/3 cup shelled walnuts
- Freshly ground white pepper
- Sea salt (optional, to taste)
- 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.