Notes: this is the Peruvian (specifically Lima'n) starter.
It requires Aji Amarillo paste and, optionally, Crema de Aji or
Huacatay sauce, both of which can be purchased from Sol Andino on-line
and in person in London. You can vary the filling as you
wish, though it is usual to include some form of sea food.
Above is the single-filling-layer version but if you're feeling
adventurous you can make the potato layers thinner and go for
two-filling-layers.
Serves 8.
Ingredients
1.5 kg floury potatoes, preferably Maris Piper, peeled and
chopped into nice even sizes: Maris Piper tend to go off from
the centre outwards so it is good to chop each one in half and
then you can cut away any damage
2 tbsp Aji Amarillo paste
3 tbsp freshly squeezed lime juice (~ 2 limes)
3 tbsp olive oil
1 red onion, minced
150 gm tinned tuna
2 ripe avocados, peeled, de-stoned and thinly sliced
mayonnaise
2 hard boiled eggs, sliced
pitted black olives, sliced
flat-leaf parsley, chopped
Aji Amarillo sauce (optional) for serving
Method
Bring a pan of water to the boil, add the potatoes, bring
back to the boil and cook for 25 minutes.
Mash the boiled potatoes and place in a large bowl.
Add the Aji Amarillo paste, lime juice, oil and mix until
smooth.
Assembly can be done in several ways:
As individual "cakes" with potato on the sides as
well as the top and bottom (as the first row of pictures
above).
As one whole cake, possibly constructed in something like
a square-sided roasting tin that has been lined with cling
film so that you can turn the cake out for slicing up (with
a result as in the second row of pictures above).
Formed into individual servings with the layers visible,
for which you will need to use well-greased formers (e.g.
biscuit cutters) if it is to look good.
Whatever you decide to do, flatten out half of the mixture
in your container to around 2 cm thick.
In layers (the order doesn't matter) add:
A thin layer of mayonnaise.
A layer of tuna.
A layer of sliced avocado.
A layer of minced red onion.
Add the remainder of the potato on top and, if making
individual cakes, around the sides of each one.
Refrigerate until use: it is best handled when pretty
solid.
Garnish with the sliced hard boiled egg, pitted black olive
slices and chopped parsley and add a good swirl of Cream de
Aji on the side when serving.
