50 min
Finnish Lohikeitto with Salmon, Potatoes & Dill
Salmon cooks gently in a leek-and-potato broth enriched with cream, fresh dill and allspice for a restorative Nordic soup that reaches the table in under an hour.
Photo: spersper / Wikimedia Commons · CC BY 2.0
Seafood
Peruvian Causa Rellena with Tuna & Ají Amarillo
Lime-and-chile yellow potatoes sandwich a cool tuna, avocado and roasted-pepper filling in neat individual stacks built for a make-ahead lunch or starter.
Directions
Cook the potatoes
Put potatoes in a pot, cover with cold water by 1 inch and add 1 teaspoon salt. Bring to a simmer and cook 15 to 18 minutes until completely tender but not waterlogged. Drain well and return to the warm dry pot for 2 minutes.
Make the yellow-potato dough
Pass hot potatoes through a ricer or mash until perfectly smooth. Mix in olive oil, 2 tablespoons lime juice, ají amarillo paste and 1/2 teaspoon salt. Spread on a tray and cool 20 minutes; do not refrigerate until rock-hard.
Mix the tuna filling
Combine tuna, mayonnaise, celery, roasted pepper, rinsed onion, cilantro, remaining lime juice and remaining 1/2 teaspoon salt. Fold rather than mash so flakes of tuna remain visible. Keep chilled until assembly.
Prepare the molds
Lightly oil six 3-inch ring molds or straight-sided ramekins and set each on a lettuce-lined plate. Divide half the potato mixture among them and press into level 1/2-inch layers.
Layer tuna and avocado
Add a compact layer of tuna filling, then overlap avocado slices over it. Top with the remaining potato mixture and smooth with a lightly oiled spoon.
Chill safely
Cover and refrigerate the assembled causas for at least 30 minutes and no more than 24 hours. Keep the tuna mixture at 40°F or colder and do not leave the finished stacks at room temperature longer than 2 hours.
Unmold and garnish
Run a thin knife around each edge and lift off the rings. Garnish with black olives and optional egg quarters. Serve cool, not refrigerator-hard, with extra lime at the table.
Why this works
Why it worksDrying cooked potatoes in the warm pot prevents a loose mash that slumps when unmolded.
Why it worksOil, lime and ají amarillo season the potato itself, so every layer tastes lively rather than relying on the filling alone.
Why it worksIndividual molds create clean portions without the risk of compressing a large chilled loaf during slicing.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on AmazonStainless-steel potato ricerRice hot potatoes into a smooth, non-gluey base that holds a clean molded edge.See current options →
Compare on Amazon3-inch ring moldsStraight-sided molds build six compact potato, tuna and avocado stacks with tidy layers.See current options →
Compare on AmazonSmall offset spatulaLevel each potato layer and lift filling cleanly without dragging it up the mold walls.See current options →
Swaps & notes
Easy swaps
- Use cooked shredded chicken breast in place of tuna and keep it refrigerated at 40°F or colder.
- If ají amarillo paste is unavailable, blend one roasted yellow bell pepper with 1/4 teaspoon mild chile powder; the flavor will differ but remain gentle.
- For an egg-free version, use egg-free mayonnaise and omit the hard-boiled-egg garnish.
Cook notes
- Ají amarillo pastes vary in heat. Start with 2 tablespoons and offer extra sauce at the table.
- A potato ricer gives the smoothest structure; avoid a food processor, which makes potatoes gluey.
- Oil-packed tuna gives a richer filling, but well-drained water-packed tuna also works.
- The total time includes a 30-minute refrigerator set.
Storage
Cover and refrigerate assembled causa for up to 2 days. The avocado may darken slightly but remains safe when kept cold. Do not freeze; thawed potato and mayonnaise filling become watery. Discard portions held above 40°F for more than 2 hours.
Questions
Can I make one large causa instead of individual stacks?
Yes. Line an 8-by-4-inch loaf pan with plastic wrap, layer the components, chill at least 1 hour and invert onto a platter before slicing.
Why did my potato layer turn gummy?
Overworking potatoes—especially in a food processor—releases too much starch. Rice or mash them while hot and mix only until the seasonings disappear.
Is causa served hot?
No. It is a chilled or cool composed dish. Let it stand 10 minutes after refrigeration so the potato softens slightly, while still observing the 2-hour food-safety limit.
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Peruvian Causa Rellena with Tuna & Ají Amarillo
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1. Cook the potatoesPut potatoes in a pot, cover with cold water by 1 inch and add 1 teaspoon salt. Bring to a simmer and cook 15 to 18 minutes until completely tender but not waterlogged. Drain well and return to the warm dry pot for 2 minutes.
2. Make the yellow-potato doughPass hot potatoes through a ricer or mash until perfectly smooth. Mix in olive oil, 2 tablespoons lime juice, ají amarillo paste and 1/2 teaspoon salt. Spread on a tray and cool 20 minutes; do not refrigerate until rock-hard.
3. Mix the tuna fillingCombine tuna, mayonnaise, celery, roasted pepper, rinsed onion, cilantro, remaining lime juice and remaining 1/2 teaspoon salt. Fold rather than mash so flakes of tuna remain visible. Keep chilled until assembly.
4. Prepare the moldsLightly oil six 3-inch ring molds or straight-sided ramekins and set each on a lettuce-lined plate. Divide half the potato mixture among them and press into level 1/2-inch layers.
5. Layer tuna and avocadoAdd a compact layer of tuna filling, then overlap avocado slices over it. Top with the remaining potato mixture and smooth with a lightly oiled spoon.
6. Chill safelyCover and refrigerate the assembled causas for at least 30 minutes and no more than 24 hours. Keep the tuna mixture at 40°F or colder and do not leave the finished stacks at room temperature longer than 2 hours.
7. Unmold and garnishRun a thin knife around each edge and lift off the rings. Garnish with black olives and optional egg quarters. Serve cool, not refrigerator-hard, with extra lime at the table.