📝 About This Recipe
A jewel of Peruvian coastal cuisine, Causa Rellena is a stunning cold terrine made from silky yellow potatoes infused with the bright heat of Ají Amarillo and zesty lime. This pre-Columbian classic features a creamy chicken salad center, layered with buttery avocado for a perfect balance of textures. It is as much a feast for the eyes as it is for the palate, representing the soul of Lima's gastronomic heritage.
🥗 Ingredients
The Potato Base (Causa)
- 2 pounds Yukon Gold potatoes (peeled and halved; ideally 'Papa Amarilla' if available)
- 1/2 cup Ají Amarillo paste (adjust based on desired spice level)
- 1/4 cup Lime juice (freshly squeezed)
- 3 tablespoons Vegetable oil (neutral flavor)
- 1 teaspoon Salt (to taste)
The Chicken Filling
- 1 large Chicken breast (poached and finely shredded)
- 1/2 cup Mayonnaise (high quality or homemade)
- 1/4 cup Red onion (finely minced)
- 2 tablespoons Celery (finely diced for crunch)
- 1/2 teaspoon Black pepper (freshly cracked)
The Layers and Garnish
- 2 medium Hass Avocados (sliced into thin wedges)
- 2 pieces Hard-boiled eggs (sliced or quartered)
- 6 pieces Black Botija olives (pitted and halved)
- 1 sprig Fresh parsley (for decoration)
- 1 small Red bell pepper (sliced into thin strips for garnish)
👨🍳 Instructions
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1
Place the potatoes in a large pot of salted cold water. Bring to a boil and cook for 20-25 minutes until fork-tender.
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2
Drain the potatoes and pass them through a potato ricer while still hot into a large bowl. This ensures a perfectly smooth, lump-free texture.
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3
Let the potato mash cool completely. Once cool, add the Ají Amarillo paste, lime juice, vegetable oil, and salt.
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4
Knead the potato mixture with your hands until it becomes a smooth, malleable dough with a uniform yellow color. Cover and refrigerate for 20 minutes.
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5
In a separate bowl, combine the shredded chicken, mayonnaise, minced red onion, and celery. Season with salt and pepper to taste.
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6
Prepare your assembly tool: you can use a large glass rectangular dish (9x9 inch) or individual circular pastry rings for a gourmet look.
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7
Lightly oil the bottom of your dish or ring. Press half of the potato mixture into the bottom to create an even, 1-inch thick layer.
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8
Arrange the sliced avocado over the potato layer, slightly overlapping them. Sprinkle with a tiny pinch of salt and a drop of lime juice to prevent browning.
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9
Spread the chicken salad mixture evenly over the avocado layer, pressing down gently with a spatula.
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10
Top with the remaining potato mixture. Use a wet spatula or your hands to smooth the surface into a flat, clean finish.
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11
Cover with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the structure to set.
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12
Garnish the top with slices of hard-boiled egg, Botija olives, red pepper strips, and a touch of parsley before serving cold.
💡 Chef's Tips
Always use a potato ricer; mashing by hand with a fork will result in a grainy texture that ruins the elegance of the dish. If you cannot find fresh Ají Amarillo, use the jarred paste available in Latin markets, but start with less as brands vary in heat. Ensure the potatoes are completely cold before adding the lime and oil, otherwise the mixture may become gummy. For a cleaner cut when serving from a large dish, dip your knife in warm water between each slice.
🍽️ Serving Suggestions
Serve as a refreshing starter alongside a glass of chilled Pisco Sour. Pair with a side of 'Salsa Criolla' (marinated red onions) for extra acidity and crunch. For a complete Peruvian feast, serve this before a main course of Lomo Saltado or Ají de Gallina. Accompany with extra Ají Amarillo sauce on the side for those who prefer more heat.