17 Jun Causa with canned Alaskan wild salmon and ikura
Causa with canned Alaskan wild salmon and ikura
Ingredients
For assembly
- 400 g prepared causa mixture
- 180 g canned Alaskan wild salmon drained
- 120 g guacamole or seasoned avocado
- 80 g causa sauce
- 40 g ikura
- 1 lime for acidity adjustment
- 2 g salt adjustable to taste
For the causa
- 500 g starchy potatoes
- 60 g preserved yellow ají paste
- 35 ml lime juice
- 45 ml sunflower oil
- 5 g salt adjustable to taste
- 0.5 g white pepper
For the causa sauce
- 50 g preserved yellow ají
- 120 g mayonnaise
- 15 ml lime juice
- 2 g salt adjustable to taste
- 15 ml sunflower oil optional for gloss and lighter texture
- 0.5 g white pepper
Instructions
- Prepare the causa mixture and keep refrigerated.
- Drain the canned Alaskan wild salmon and gently flake it, keeping some texture.
- Prepare a causa sauce to add juiciness to the dish.
- Assemble in bite format: base of causa, canned Alaskan wild salmon, a touch of causa sauce, and finish with ikura.
Causa
- Boil potatoes with skin in salted water until tender.
- Peel while hot and mash or press until very fine.
- Season the warm potato with yellow ají paste, lime juice, oil, salt, and white pepper.
- Mix until smooth, flavorful, slightly acidic, and evenly yellow.
- Chill well before assembling.
Causa sauce
- Blend yellow ají with mayonnaise, lime, salt, and white pepper.
- Add a little oil for a shinier, lighter sauce if desired.
- Strain for a smoother texture if needed.
Finishing
- Serve cold. The ikura should be added at the end to preserve texture and shine.
The causa mixture should be firm but creamy; adjust with oil and lime depending on potato absorption.
Notes
Recipe courtesy of chef Emilio Ortega.
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