Causa Limeña (salmon) Recipe

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Causa Limeña (salmon) Recipe

Causa Limeña (salmon)

Causa Limeña (salmon). Great recipe for Causa Limeña (salmon). I love this Peruvian dish, I enjoy it when I have the opportunity to visit Lima. But in Mexico some ingredients are difficult to find, like the "Aji Amarillo." So I used Mexican "Chile Largo" peppers instead. En la actualidad, se prepara con tantas variantes como imaginación pongas ya que. Line a casserole dish with plastic wrap. To cook Causa Limeña (salmon) you need 20 ingredients and 9 steps quickly.

The ingredients needed to make Causa Limeña (salmon):

of Fillings
1 of avocado
100 grams of smoked salmon
1/4 of onion, chopped
50 grams of cilantro, chopped
20 ml of olive oil
1/2 of lemon
of Causa paste
8 of potatoes
50 ml of vegetable oil
2 of lemons
2 of garlic cloves, minced
2 of "aji amarillo" or "chile largo" peppers
1 pinch of salt
1 pinch of black pepper
of Decoration
1 of egg boiled
2 of olives
30 ml of mayonnaise
30 ml of mustard

Steps to make Causa Limeña (salmon):

Boil the potatoes until cooked (it takes about 1 hr.)
Peel the potatoes and mash them very well (we want no lumps.)
Add to the potato paste the oil, the garlic, the chopped peppers and the juice of the two lemons. Mix all together to incorporate all the ingredients to the potato. You should have now a soft and manageable paste.
Wait until the mix is totally cold. Flatten the paste with a rolling pin until you have a 1 cm thin layer.
Cut some shapes with a cookie mold/cutter. You will need three cuts/pieces per serving.
Cut the avocado in very thin slices. This will be your first filling.
Cut the smoked salmon in thin pieces/squares (1×1 cm.) Add some olive oil, the chopped onion and the cilantro. This will be your second filling.
To assemble the causa, put the first potato paste piece in a dish. Add some slices of avocado. Add a second piece of potato paste. Add some of the salmon filling. Add the third part of the potato paste.
To decorate, mix the mustard and the mayonnaise and put them in a condiment bottle with a thin nozzle. Draw some scratches of this liquid in the causa and the plate. Finally add 1/4 of the boiled egg, a leave of cilantro and a half of an olive in the top of the causa.

Receta de la Causa limeña con Salmón ahumado Una receta típica peruana con la patata como gran protagonista. En esta ocasión hacemos el relleno de pollo, aunque es un plato que admite múltiples rellenos. La causa limeña es un plato muy conocido y extendido de la gastronomía del Perú, su origen es precolombino y se preparaba con papa amarilla y ají machacado, posteriormente se añadió limón. En la actualidad, se prepara con tantas variantes como imaginación pongas ya que admite todo tipo de relleno, desde pollo, atún, cholo, queso o como. Recetas de causa limena con salmon ahumado.

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