Walnut Skordalia

Rather than have you search other recipes with the nest egg hidden in there, I’m posting the walnut skordalia recipe on its own. Skordalia is a dip/condiment most often paired with battered and fried salt cod and it is wither made with a base of stale bread or boiled potatoes. Down south in Laconia they like adding a dollop on top of boiled greens or beans and I’ve also seen this sauce served with battered and fried mussels.

Walnut skordalia works best with stale bread and I like making it the traditional way, using a wooden mortar and pestle to whip up this garlicky spread.

Walnut Skordalia

4 slices of stale bread

water

2 cloves of garlic, smashed

coarse sea salt

1 tsp. red wine vinegar

1/2 cup of chopped walnuts

1/2 cup olive oil

1/2 cup sunflower oil

1. Soak the stale bread in water then use all the might of your hands to squeeze it free of excess water. Now place in a mortar with the smashed garlic, some coarse sea salt and the wine vinegar. Now pound the mixture into a paste with your pestle then add the chopped walnuts and pound into the paste.
2. Now pound and swirl the pestle into the mixture  while adding the oil in increments. Keep adding oil when the previous amount has been absorbed. Adjust seasoning with salt, wine vinegar and reserve.