Causa Limeña

Method

1. Scrub the potatoes and put them, skins on, in a 3 L pot. Cover with cold water and add some of the salt. Bring to the boil on high heat, lower to medium heat and cook for 28 min, until a skewer slides right through, then drain. Cooking them in their skins stops them absorbing water, so the mash won't turn gluey.

   Add in this stepFloury potatoes, ideally yellow-fleshed 450 gSalt 0.4 tsp

   high heat→medium heat

2. Meanwhile, cover the chicken with water in a 18 cm pan and simmer on medium heat for 12 min. It's done when the thickest part is white all the way through with clear juices (74 °C inside). Let it cool, then shred it finely by hand.

   Add in this stepChicken breast 160 g

   medium heat

3. Lower the eggs into boiling water and cook on medium heat for 10 min until hard-boiled, then cool them in cold water and peel.

   Add in this stepEggs 1

   medium heat

4. Peel the potatoes while still hot (hold them with a cloth) and press them through a ricer or sieve, or mash until completely smooth. Spread out and let cool for 15 min, then add the ají amarillo paste, most of the lime juice, the oil, most of the salt and pepper, and knead with your hands like a dough until smooth as modelling clay and barely sticky. It should taste slightly tangy and well seasoned.

   Add in this stepAjí amarillo paste (Peruvian yellow chilli) 1½ tbspLimes 1Neutral oil 2 tbspSalt 0.9 tspBlack pepper to taste

5. Mix the shredded chicken with the mayonnaise, red onion and the remaining lime juice to make the filling. Season with salt and pepper.

   Add in this stepMayonnaise 4 tbspRed onion, very finely chopped 20 gLimes ½

6. Line a 15×10 cm dish or ring mould with cling film and press in half the potato in an even layer about 1.5 cm thick. Spread the chicken filling on top, cover with thin avocado slices, then finish with the rest of the potato and smooth the top. Cover and chill for 30 min to firm up.

   Add in this stepRipe avocado 1

7. Turn the causa out onto a plate or leave it in the dish, and top with sliced egg, olives and parsley. Wipe the knife with a damp cloth between cuts for clean slices.

   Add in this stepBlack olives (botija or Kalamata) 4Chopped parsley 3 g