Golden Causa with Smoked Bonito, Avocado Cream, and Warm Lime Corn Salad

Instructions

1. 1

   1. Place the yellow potatoes in a pot with enough cold water to cover them and 4 g (3/4 tsp) salt. Bring to a boil and cook for 18 to 22 minutes, until very tender. Drain well and let the excess steam escape for 2 minutes.

2. 2

   2. While the potatoes cook, make the filling. Heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add 80 g (about 1/2 cup) red onion and 6 g (2 cloves) garlic. Sauté for 2 to 3 minutes until fragrant.

3. 3

   3. Add the shredded smoked bonito, 15 g (1 tbsp) ají amarillo paste, 15 ml (1 tbsp) key lime juice, 1 g (1/4 tsp) black pepper, and 10 g (1/4 cup) cilantro. Cook for 2 minutes, stirring gently. Keep warm.

4. 4

   4. For the warm salad, heat 15 ml (1 tbsp) olive oil in another skillet over medium heat. Add the cooked corn kernels, 70 g (about 1/2 cup) red onion, 3 g (1 clove) garlic, and the ají limo chili. Sauté for 2 to 3 minutes. Season with 15 ml (1 tbsp) key lime juice, 2 g (1/4 tsp) salt, 1 g (1/4 tsp) black pepper, and 5 g (2 tbsp) cilantro. Set aside.

5. 5

   5. Make the avocado cream by blending or mashing the avocado pulp with the Greek yogurt, 15 ml (1 tbsp) key lime juice, 15 g (1 tbsp) ají amarillo paste, 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper until smooth. Keep covered.

6. 6

   6. Mash the still-warm potatoes into a smooth purée. Mix with 15 g (1 tbsp) ají amarillo paste, 15 ml (1 tbsp) olive oil, 15 ml (1 tbsp) key lime juice, 2 g (1/4 tsp) salt, and 5 g (2 tbsp) chopped cilantro. The mixture should be firm but moist.

7. 7

   7. Divide the potato mixture into 8 portions. Shape 4 compact round bases and spread a layer of avocado cream on each, then top with a portion of the sautéed smoked bonito. Cover each with another portion of potato mixture and press gently to seal.

8. 8

   8. Heat a large nonstick skillet over medium-low heat and add the butter with the remaining olive oil. Brown the assembled causas for 2 to 3 minutes per side, until they develop a light crust and are heated through. If you prefer to finish them in the oven, place them on a tray and bake at 400°F / 200°C for 8 minutes after searing.

9. 9

   9. To serve, arrange the lettuce leaves on plates. Set one golden causa on each plate, spoon the warm lime corn salad alongside, and finish with the sliced radishes and the remaining red onion. Serve immediately.