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Purple Potato Causa with Smoked Wild Trout

A home-style Purple Potato Causa with Smoked Wild Trout made with Mashed Purple Potatoes, Key Lime Juice, Aji Amarillo Puree, Canola Oil, and Mayonnaise. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 3/4 cup
• 1/2 cup
• 1/2 cup
• 1

Method (preview)

1. 1

   For garnish, daikon sprouts

2. 2

   Coarsely chop smoked trout and place in a large bowl.

3. 3

   Using a large spoon, mix in the mayonnaise, celery, red onion and salt and pepper to taste.

4. 4

   Set aside to chill.

5. 5

   Place mashed potatoes in another large bowl, and add aji amarillo puree, key lime juice and salt and pepper to taste.

6. 6

   Add canola oil and mix ingredients by hand.

7. 7

   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.

8. 8

   For middle layer, fill ring mold to 3/4 height with trout mixture, again patting down evenly.

9. 9

   For final layer, repeat with potato mixture, and again compress gently but firmly.

10. 10

    Carefully remove the ring and garnish with slices of 1/4 avocado.

11. 11

    Finish with daikon sprouts. Repeat for remaining portions.

12. 12

    For 6 oz. aji amarillo puree, remove seeds from 8-10 peppers and boil for 5 minutes.

13. 13

    Press the puree through a fine colander or sieve.