Nikkei Causa Maki with Salmon and Acevichado Mayo

Method

1. Put the potatoes, skins on, in a 3 L pot with cold water and some of the salt, bring to the boil on high heat, then lower to medium heat and cook for 28 min, until a skewer slides in easily. Drain.

   Add in this stepFloury yellow potatoes 400 gSalt 0.4 tsp

   high heat→medium heat

2. Peel while hot, press through a sieve or mash until smooth, spread out and cool completely for 15 min. Add most of the ají amarillo paste, half the lime juice, the rice vinegar, oil and remaining salt and knead until smooth. You want a slightly firm dough that holds its shape and doesn't stick to your hands.

   Add in this stepAjí amarillo paste (Peruvian yellow chilli) ¾ tbspLimes ½Rice vinegar 1 tbspNeutral oil 1 tbspSalt 0.6 tsp

3. Cut the salmon into 1 cm sticks and keep it in the fridge until the last moment. Cut the avocado and cucumber into long sticks of the same thickness.

   Add in this stepSashimi-grade salmon 120 gRipe avocado 1Cucumber ½

4. Lay a nori sheet rough side up on a bamboo mat. With wet hands, spread the potato evenly 5 mm thick, leaving a 2 cm strip bare at the top. Line up the salmon, avocado and cucumber a third of the way up from the bottom and roll up tightly, pressing with the mat as you go. Dab the bare edge with water to seal, wrap in cling film and chill for 10 min so it slices cleanly. Make one roll per serving.

   Add in this stepNori sheets 2

5. Make the acevichado sauce: stir the mayonnaise with the rest of the lime juice, the remaining ají amarillo paste and the soy sauce until smooth. It should be tangy with a gentle heat.

   Add in this stepMayonnaise 3 tbspLimes ½Ají amarillo paste (Peruvian yellow chilli) ¼ tbspSoy sauce 1 tsp

6. Slice each roll into 8 pieces with a sharp knife dipped in water, wiping it between cuts. Arrange on a plate, zigzag the sauce over, scatter with sesame seeds and sliced scallion, and serve straight away.

   Add in this stepToasted sesame seeds 1 tspScallions 1