Causa Limena Potato Terrine
Riced yellow potato worked with aji amarillo paste, lime and oil into a smooth putty, layered cold around sliced avocado and pressed in a loaf pan so it cuts into clean slices.
- 1
Boil the potatoes whole in salted water 20 to 25 minutes, until a knife slides into the center with no resistance. Drain, peel while still warm, and pass them through a ricer into a wide bowl.
- 2
Let the potato cool to room temperature. Working it while hot makes it gummy.
- 3
Knead 3 tablespoons of the lime juice, the aji amarillo paste, oil, salt and pepper into the potato with your hands until it is smooth, elastic and pale orange.
- 4
Line an 8-inch loaf pan with plastic wrap, leaving a generous overhang. Press half the potato into an even 3/4-inch layer across the bottom.
- 5
Toss the avocado slices with the remaining 1 tablespoon lime juice and lay them over the potato in an overlapping sheet. Season lightly with salt.
- 6
Press the remaining potato on top and smooth it flat. Fold the overhanging wrap over the surface and chill at least 30 minutes so it sets.
- 7
Invert the terrine onto a platter, peel off the wrap, and cut into thick slices with a wet knife. Scatter the red onion and cilantro over the top.
Ingredients
- 2 pounds yellow potatoes, scrubbed
- 1/4 cup lime juice, divided
- 3 tablespoons aji amarillo paste
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 2 ripe avocados, halved and thinly sliced
- 1 small red onion, very thinly sliced
- 2 tablespoons cilantro leaves, chopped
Instructions
- 1
Boil the potatoes whole in salted water 20 to 25 minutes, until a knife slides into the center with no resistance. Drain, peel while still warm, and pass them through a ricer into a wide bowl.
- 2
Let the potato cool to room temperature. Working it while hot makes it gummy.
- 3
Knead 3 tablespoons of the lime juice, the aji amarillo paste, oil, salt and pepper into the potato with your hands until it is smooth, elastic and pale orange.
- 4
Line an 8-inch loaf pan with plastic wrap, leaving a generous overhang. Press half the potato into an even 3/4-inch layer across the bottom.
- 5
Toss the avocado slices with the remaining 1 tablespoon lime juice and lay them over the potato in an overlapping sheet. Season lightly with salt.
- 6
Press the remaining potato on top and smooth it flat. Fold the overhanging wrap over the surface and chill at least 30 minutes so it sets.
- 7
Invert the terrine onto a platter, peel off the wrap, and cut into thick slices with a wet knife. Scatter the red onion and cilantro over the top.