Quick & Easy

Herbed blue-eye skewers with potato smash and skordalia

Thick, garlicky skordalia is the perfect dressing for these juicy blue-eye skewers with smashed potatoes.
herbed blue-eye skewers with potato smash and skordalia
4
20M
25M
20M
45M

Ingredients

Herbed blue-eye skewers
Skordalia

Method

Herbed blue-eye skewers

1.Thread fish onto eight skewers; place in medium shallow dish. Brush with combined oil and herbs. Cover; refrigerate 20 minutes.
2.Meanwhile, make skordalia.
3.Boil, steam or microwave potatoes until tender; drain. In a medium bowl, mash half the potatoes with sour cream and butter until smooth. Using fork, crush remaining potatoes until skins burst; fold into mash mixture. Cover to keep warm.
4.Cook skewers on heated oiled grill plate. Serve smash with fish skewers and skordalia.

Skordalia

5.Boil, steam or microwave potato until tender; drain. In a medium bowl, mash potato until smooth. Discard crusts from bread. In a small bowl of cold water, soak bread; drain. Squeeze out excess water. Blend or process bread with remaining ingredients until smooth. Stir bread mixture into potato.

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