Peruvian·vegetarian·easy

Peruvian Causa Rellena Potato Terrine

Name: Peruvian Causa Rellena Potato Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 600g Yellow potatoes; 3 tbsp Lime juice; 2 tbsp Aji amarillo paste; to taste Salt; 1, mashed Avocado; 200g Cooked chicken or tuna (optional); 1 Red onion, finely chopped; 3 tbsp Mayonnaise; for garnish Black olives; 2 Hard-boiled eggs, sliced

Ahoy there, fellow foodies! Today, I've got a delightful recipe for you: Peruvian Causa Rellena Potato Terrine. It's like a flavorful tower of goodness that will make your taste buds do a happy dance. Let's dive in, shall we? Boil those yellow potatoes until they're nice and tender. Don't overcook them, or you'll end up with mushy potatoes like I did once - lesson learned! And here's a tip for you: add a pinch of salt to the water for extra flavor. Once the potatoes are mashed and mixed with lime juice, aji amarillo paste, and salt, it's time to start layering. Now, here's where the magic happens. I once accidentally forgot to chill the terrine before serving, and let me tell you, it was a bit of a mess. So, don't be like me - pop it in the fridge for at least 30 minutes to set. As you assemble your terrine with avocado, mayo, onions, and protein of your choice, remember to have fun with it! Top it all off with the remaining potato mixture and garnish with olives and sliced hard-boiled eggs. Voilà! A stunning Peruvian Causa Rellena Potato Terrine that's perfect for any occasion. Enjoy, my friends!

45 min(prep 15 + cook 30)

4 servings

400 kcal

4.5

Ingredients

Yellow potatoes600g
Lime juice3 tbsp
Aji amarillo paste2 tbsp
Saltto taste
Avocado1, mashed
Cooked chicken or tuna (optional)200g
Red onion, finely chopped1
Mayonnaise3 tbsp
Black olivesfor garnish
Hard-boiled eggs, sliced2

Nutrition

400 kcalper serving

Protein10g10%

Carbs60g62%

Fat20g21%

Fiber5g5%

Sugar2g2%

Directions

1
Boil the yellow potatoes in salted water until tender, then peel and mash them while still warm.
2
Mix the mashed potatoes with lime juice, aji amarillo paste, and salt until smooth. Press half of the mixture into a mold to form the base layer.
3
In a separate bowl, combine the avocado, mayonnaise, onion, and optional protein. Spread this filling over the potato layer, and then top with the remaining potato mixture. Chill in the refrigerator for at least 30 minutes before serving.

#Peruvian #Appetizer #Vegetarian

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