Causa Rellena
A vibrant Peruvian layered potato terrine filled with creamy avocado and heart of palm salad, finished with colorful garnishes. This elegant yet simple vegetarian dish is perfect for appetizers or light meals.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Boil yellow potatoes in salted water for 12-15 minutes until tender. Drain and let cool slightly, then peel.
Step 2
Drain canned heart of palm and chop into bite-sized pieces. Cut avocados in half, remove pit, and dice.
Step 3
Press warm potatoes through a ricer or mash finely. Add aji amarillo paste, olive oil, lime juice, salt, and white pepper. Mix until smooth and well combined.
Step 4
In a bowl, gently combine chopped heart of palm, diced avocado, red onion, cilantro, lime juice, olive oil, and salt. Mix carefully to avoid mashing avocado.
Step 5
Line a loaf pan or terrine mold with plastic wrap. Spread half the potato mixture evenly on the bottom, pressing gently.
Step 6
Spread filling mixture over the potato layer, leaving 0.5 inch at edges. Top with remaining potato mixture, smoothing the surface.
Step 7
Cover with plastic wrap and refrigerate for at least 15 minutes. Unmold onto a serving platter and remove plastic wrap.
Step 8
Garnish with sliced hard-boiled eggs, black olives, fresh cilantro, and a sprinkle of aji amarillo before serving.
Tools you’ll need
- pot
- ricer or potato masher
- cutting board
- sharp knife
- mixing bowls
- loaf pan or terrine mold
- plastic wrap
- serving platter
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