Golden Quinoa Causa with Smoked Trout and Rocoto Avocado Cream

Instructions

1. 1

   Place the yellow potatoes in a pot with cold water and 1 teaspoon salt. Bring to a boil and cook for 15 to 18 minutes, until very tender. Drain well.

2. 2

   While the potatoes cook, place the white quinoa in a saucepan with 240 ml water (1 cup). Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the liquid is absorbed. Let rest for 5 minutes and fluff with a fork.

3. 3

   In a bowl, mix the red onion with 45 ml (3 tbsp) lime juice, a pinch of salt, and a pinch of black pepper. Let it stand for 10 minutes to lightly pickle.

4. 4

   Make the rocoto avocado cream by blending or mashing the avocado with the mayonnaise, rocoto paste, 15 ml (1 tbsp) lime juice, 15 ml (1 tbsp) olive oil, a pinch of salt, and a pinch of black pepper until smooth.

5. 5

   Pass the hot potatoes through a ricer or mash them very well. Mix with the cooked quinoa, aji amarillo paste, 15 ml (1 tbsp) olive oil, the remaining 20 ml lime juice, 1/2 teaspoon salt, and a little black pepper until you have a smooth, even mixture.

6. 6

   In another bowl, mix the smoked trout with the cucumber, half of the fresh cilantro, 15 ml (1 tbsp) olive oil, one tablespoon of the pickled onion, a pinch of salt, and a pinch of black pepper.

7. 7

   For a golden, firmer finish, heat the oven to 220 °C / 425 °F. Place 4 ring molds on a lightly oiled baking tray or use a baking dish. Divide the potato-quinoa mixture into 4 portions, press them into thick discs or low cylinders, and bake for 8 minutes until the surface is set without drying out.

8. 8

   Remove from the oven. On each warm base, add a layer of rocoto avocado cream, then the smoked trout mixture, and finish with the remaining pickled onion, radishes, and the rest of the fresh cilantro.

9. 9

   Serve immediately, adjusting with salt, black pepper, or a few extra drops of lime juice if desired.