The recipe is based on a traditional Lenten (vegan) meze from the island of Tinos. Serve as an appetizer with fresh, crusty bread or toasts, or use as dressing for steamed potatoes, cauliflower or even toss with pasta for a cold summer dish. The quality of capers plays a very important role, of course, so I wouldn’t suggest you make it with the cheap, jarred capers you get from any supermarket. Greek, or Sicilian salt-packed capersare the best choice.
Serves 8-10 as an appetizer
1 cup capers, preferably salt-packed, rinsed well under running water
4-5 scallions, white, plus most of green, coarsely chopped
3-4 tablespoons fresh lemon juice, or more, to taste
1 cup mashed potato, cold
1/4 cup extra virgin olive oil
4 sprigs wild fennel, or dill
Freshly ground pepper to taste
In the bowl of a blender add the capers, scallions, and lemon and pulse to chop. Add the potato, olive oil, fennel or dill, pepper, and pulse to get a thick spread. Taste and adjust seasoning. Transfer to a bowl and refrigerate for at least 3 hours, or overnight before serving, as the flavor needs time to develop fully.