Smoky Peruvian Causa Santa Rosa with Quail Egg Garnish
A vibrant blend of smoky flavors and creamy textures, topped with delicate quail eggs.
Enjoy this traditional Peruvian appetizer with a modern smoky twist, adorned with elegant quail eggs.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Causa Mixture
For the Smoky Chicken Filling
For Garnishing the Causa
Preparation
Preparing the Causa Mixture
Rice the Potatoes
Pass the boiled potatoes through a ricer into a large bowl.
Mix Ingredients
Mix in aji amarillo paste, vegetable oil, and lime juice.
Season
Season the mixture with salt, mixing until smooth and pliable.
Preparing the Smoky Chicken Filling
Combine Filling Ingredients
In a separate bowl, combine shredded smoked chicken, mayonnaise, and chipotle.
Add Lime Juice and Season
Add lime juice and season with salt and pepper to your liking.
Mix
Mix until well incorporated and set aside.
Cooking Process
Assembling the Layers
Press half the potato mixture into the base of a serving dish. Spread the chicken filling evenly on top, then cover with remaining potato mixture.
Adding the Garnishes
Arrange quail eggs and avocado slices on top. Sprinkle with cilantro and scatter onions.
Chilling
Allow the assembled causa to chill in the refrigerator for at least 30 minutes to firm up.
Plating & Serving
Smoky Peruvian Causa Santa Rosa with Quail Egg Garnish
Smoky Peruvian Causa Santa Rosa with Quail Egg Garnish
Plating & Serving
Serve chilled, cut into slices, and present beautifully on a platter, highlighting the vibrant layers and garnishes.