This stunning Peruvian layered potato terrine is a celebration of vibrant flavors and elegant presentation, featuring creamy yellow potato mousse infused with lime and aji amarillo, filled with succulent chicken or seafood salad. A beloved classic that appears at every Peruvian gathering, Causa Rellena combines fresh ingredients with sophisticated technique to create a dish that's as beautiful as it is delicious.
⏱️75 min
📊Medium
👥8 servings
🍽️Starter
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Ingredients
1000 gyellow potatoes
3 tablespoonsaji amarillo paste
100 mlfresh lime juice
400 gchicken breast
1 mediumred onion
30 gfresh cilantro
150 mlmayonnaise
100 mlolive oil
5 gsalt and white pepper
3 pieceshard-boiled eggs
100 gblack olives
200 gfresh lettuce leaves
Instructions
1COOK THE POTATOES: Peel 1 kilogram of yellow potatoes and cut them into equal-sized chunks to ensure even cooking. Boil in salted water for 15-20 minutes until completely tender when pierced with a fork, then drain thoroughly and allow to steam-dry for 2 minutes. The potatoes should be soft enough to mash easily but not waterlogged, as excess moisture will make the causa base too wet.
2PREPARE THE POTATO BASE: While potatoes are still warm, pass them through a ricer or fine sieve into a large bowl to achieve a smooth, lump-free consistency. Add 3 tablespoons of aji amarillo paste, 100 milliliters of fresh lime juice, 100 milliliters of olive oil, and salt to taste. Mix gently until the mixture is creamy and homogeneous with a beautiful yellow color, being careful not to overwork it as this can make it gluey. The texture should resemble soft butter.
3COOK THE CHICKEN FILLING: Poach 400 grams of chicken breast in salted simmering water for 12-15 minutes until fully cooked through and no pink remains in the center. Remove and cool completely, then shred finely with two forks into delicate strands. Finely dice 1 medium red onion and chop 30 grams of fresh cilantro leaves, then combine with the shredded chicken, 150 milliliters of mayonnaise, and white pepper to taste. The filling should be moist and well-seasoned, with a pleasant balance of savory and citrus notes.
4ASSEMBLE THE CAUSA LAYERS: Line a loaf pan or rectangular mold with plastic wrap for easy removal. Spread half of the potato mixture evenly across the bottom in a compact layer approximately 1 centimeter thick, pressing gently to compact without crushing. Spread all of the chicken filling evenly over this base, then top with the remaining potato mixture, smoothing the surface with an offset spatula. Refrigerate for at least 30 minutes until firm enough to unmold cleanly.
5PREPARE THE GARNISHES: While the causa chills, hard-boil 3 eggs for exactly 10 minutes, then cool in ice water and peel carefully. Slice into thin rounds and arrange on a bed of fresh lettuce leaves. Pit 100 grams of black olives and halve them lengthwise. Have all garnishes prepared and at room temperature for immediate assembly when serving.
6UNMOLD AND SERVE: Remove the chilled causa from the refrigerator 10 minutes before serving to allow it to reach room temperature slightly, which enhances the flavor and texture. Invert onto a cutting board using the plastic wrap to guide it, then carefully remove the wrap. Using a sharp knife dipped in hot water between cuts, slice the causa into 8 equal portions, wiping the blade clean between each cut for pristine presentation. Arrange each slice on a bed of lettuce, then top with hard-boiled egg slices, black olives, and fresh cilantro, drizzling lightly with olive oil and lime juice for brightness.