Emmanuel Villaran, Chef, Andina, Portland, OR

RH Staff

Emmanuel Piqueras Villaran,
Andina, Portland, Oregon

Purple Potato Causa with Smoked Wild Trout

3 cups mashed purple potatoes
1/4 cup key lime juice
1/4 cup aji amarillo purèe
| 1/2 cup canola oil

* * *

12 oz. fillet of smoked wild trout, (or 11/2 cup chopped smoked wild trout)
3/4 cup mayonnaise
1/2 cup finely chopped celery
1/2 cup finely chopped red onion

* * *

1-1/2 semi-ripe avocados
for garnish, daikon sprouts

Coarsely chop smoked trout and place in a large bowl. Using a large spoon, mix in the mayonnaise, celery, red onion and salt and pepper to taste. Set aside to chill.

Place mashed potatoes in another large bowl, and add aji amarillo purèe, key lime juice and salt and pepper to taste. Add canola oil and mix ingredients by hand.

For base layer of causa: Fill a stainless steel ring mold (31/2" diameter, 13/4" high) to 1/4 of its height with potato mixture, patting down evenly and firmly. For middle layer, fill ring mold to 3/4 height with trout mixture, again patting down evenly. For final layer, repeat with potato mixture, and again compress gently but firmly.

Carefully remove the ring and garnish with slices of 1/4 avocado. Finish with daikon sprouts. Repeat for remaining portions.

Note on purèe of amarillo: Also known as aji escabeche or aji verde, aji amarillo is the most commonly used pepper in Peruvian cuisine. A purèe of yellow bell pepper with a touch of jalapeño can be substituted.

For 6 oz. aji amarillo purèe, remove seeds from 8-10 peppers and boil for 5 minutes. Liquefy peppers in a blender, adding enough water to achieve consistency of a thick purèe. Press the purèe through a fine colander or sieve.