Causa (Peruvian Spicy Potato Terrine)

 

IMG_9165
Causa is a Peruvian specialty, a delight that is served cold.  Therefore, it is a perfect treat to enjoy in summer as a fresh appetizer or light meal.

1 cake springform (30 cm) —  Wrap bottom and sides in plastic foil or lightly oil it.
1 kg floury potatoes — Fill the form with the raw potatoes to estimate the required quantity
½ cup of yellow chili pepper paste
2 tablespoons vegetable oil
1 lime, only juice
salt
1 small tuna can (approx. 160 g), drain fluid
1/4 cup mayonnaise
2 tablespoons Meerrettich Crème (horseradish cream) … optional
fresh chives, chopped
2 hard-boiled eggs, sliced
1 avocado, peeled, seeded and sliced
1-2 tomatoes, peeled, seeded and sliced
parsley or chives to garnish

Peel and cut the potatoes in small cubes.

Cook them in a pan of boiling salted water for 20 minutes or until soft (water should only cover them).  Strain.  Mash them immediately while hot.

Add the blended yellow peppers or paste, vegetable oil, lime juice and salt to the mashed potatoes.  Mix well with your hands and keep tasting them and adding more of any of the above ingredients if needed, until the result is tasty enough for you.  Reserve.

In a bowl combine tuna, mayo, horseradish cream, and chives.  Reserve.

Season the avocado slices with salt, pepper and a squeeze of lime juice.  Reserve.

Divide the potato mix in equal parts, according to the number of layers you have decided to make.  Note:  This time I prepared two trays; therefore, I doubled the recipe.  I needed equal three portions for each tray.

Line the base with a layer of the potato with one first third of the mix, press well.

IMG_9111.JPG

Cover with a layer of avocado or egg slices, seasoning with salt and pepper.

IMG_9112

Add the second layer of potatoes on top, press well.

Cover with tomato slices, seasoning with salt and pepper, and top with tuna mixture.

Add the third and last layer of potatoes on top, press well.

Transfer to serving dish and prior to serving, spread the top with a thin coat of mayo.

Decorate with hard boiled eggs, cherry tomatoes, black olives, lettuce, parsley and/or chives.  You can choose any combination.  Just get creative and add your own!

Refrigerate.  Serve cold.

IMG_9168

Causa pairs amazingly with a pisco sour … You can also find the recipe under Homemade pisco sour.

Great finger food for your next party!

IMG_0174

5 thoughts on “Causa (Peruvian Spicy Potato Terrine)

      1. Hi, Barbara! Delighted to know that you want to try this Peruvian classic. You can order the AJI online from this site: https://swissbrothers.com/rshop/fr
        They sell the aji paste, as well as fresh peppers and even the seeds! Look under:
        .piment aji amarillo frais
        .piment jaune-orange wong
        .graines piment aji amarillo sachet
        Let me know if I can be of further help and, of course, how was your Causa!

        Like

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s