Peruvian · Starter · Medium
Causa Rellena
Layered chilled potato terrine with lime and aji, filled with chicken or tuna salad.
The whole recipe in 60 seconds
Causa Rellena, in 5 ideas
- Yellow potatoes give the best color and texture.
- Rice the potatoes while hot for zero lumps.
- Chill thoroughly so it slices cleanly.
- A springform pan makes unmolding easy.
- Serve cold; it is refreshing on warm days.
What you need
Ingredients
- 3 lbs yellow potatoes, boiled
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 3 tbsp aji amarillo paste
- Salt
- 2 cups shredded chicken
- 1/2 cup mayonnaise
- 1 avocado, sliced
- 2 hard boiled eggs, sliced
- Black olives
- Chopped parsley
How to make it
Directions
- Rice the hot potatoes until completely smooth.
- Mix with lime juice, oil, aji amarillo, and salt into a pliable dough.
- Toss chicken with mayonnaise and season.
- Line a dish with plastic wrap and press in half the potato.
- Layer chicken salad and avocado slices.
- Top with remaining potato and smooth the surface.
- Chill 2 hours, unmold, and garnish with egg, olives, and parsley.
Money saver. A beautiful make ahead appetizer that costs very little.