| Smoked Blue Fish Skordalia |
| Skordalia is a Greek spread made with potatoes, olive oil, lemon juice, and garlic. Adding smoked fish gives it an interesting twist. This rustic party dish goes well with red wines. |
| Serves 12 as an hors d'oeuvre |
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| Ingredients | Directions |
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1 large idaho potato |
Peel the potato, cut into eighths, and boil in salted water until tender, about 15 minutes. Strain potato. |
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1/2 Lb smoked blue fish or trout 2 Tbsp chopped red onion juice of 1 lemon 1 large garlic clove, mashed 1/4 cup chopped parsley or dill 1/8 tsp black pepper |
Remove skin and tough parts of blue fish, and break the fillet into small chunks. Put fish chuncks, potatoes, lemon juice, garlic, herbs, and pepper into the food processor and process until well integrated. |
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2 Tbsp olive oil |
While the processor is running, drizzle in the oil through the feed tube.
Process until smooth scraping down the sides of the bowl.
Taste and correct seasoning.
Serve with bread slices or crackers. Note: This spread can be made a day before serving and kept refridgerated. Warm up in the microwave stirring several times until luke warm. |