Described in Theodore Kyriakou and Charles Campion's 'Real Greek Food' as a simple but satisfyingly pungent Greek super-aioli which goes well as a relish with rich food , this dish is also extremely popular as one of several mezze plates. I've included the optional ground almonds in this recipe, which according to Kyriakou and Campion is how they do it near the lake of Ioaninna, where freshwater crayfish with almond skordalia is a local specialty . The almonds is certainly one element of this version of Skordalia which makes it - I was delighted to find - even more delicious than Skordalia I've eaten in restaurants.