Almond Skordalia

Indulge in the exquisite flavors of our Almond Skordalia recipe!
Serves 8
Dairy-free, Plant-based friendly


  • 500g whole potatoes
  • 2 cloves garlic
  • 100g blanched almond meal
  • Juice and finely grated zest of 1 large lemon
  • 3tbsp chopped dill
  • 2 anchovy fillets, mashed
  • ¾ cup extra virgin olive oil
  • ¼ cup almond milk
  • Salt and ground white pepper to taste


  1. Place whole potatoes and garlic cloves in a saucepan, cover with cold water and bring to the boil. Cook for 10 – 15 minutes or when tested has no resistance.
  2. Drain and allow to sit for 5 minutes.
  3. Using a potato ricer, push through the cooked potatoes and garlic cloves into a bowl.  (If you don’t have access to a potato ricer, peel potatoes and mash till smooth)
  4. Mix in the remaining ingredients and season.
  5. Adjust the consistency with extra almond milk if required.
  6. To serve place the almond skordalia on a plate, push into a circle with the back of a spoon leaving some ridges. Swirl some olive oil into the ridges and sprinkle with sliced whole almonds.
  7. Garnish with extra dill and lemon.
  8. Serve with Almond and seed crackers.