Causa Rellena with Chicken Salad

Ingredients

Quantities are for one portion.

• 30 gmayonnaise
• 5 gblack olives
• 1lemon, juiced
• 150 gchicken breast
• 10 mlolive oil
• 50 gavocado, sliced
• salt to taste
• 1egg
• 1 tbspaji amarillo paste
• 200 gyellow potatoes, peeled

Method

1. Boil the yellow potatoes until very soft. Drain and pass them through a ricer or mash them until smooth with no lumps.
2. Knead the mashed potatoes while warm with the aji amarillo paste, lemon juice, olive oil, and salt until it forms a bright yellow, smooth dough. Let it cool.
3. Boil the egg until hard-boiled. Cool, peel, and slice.
4. Poach the chicken breast until cooked. Cool the meat, then shred it. Mix the shredded chicken with the mayonnaise and salt.
5. To assemble: press half of the yellow potato dough evenly into the bottom of a ring mold or small dish.
6. Layer the creamy chicken salad over the potato. Lay the slices of avocado flat over the chicken.
7. Top with the remaining potato dough, pressing down gently to form a cake. Chill briefly to set, then turn out and garnish with the sliced egg and the black olive.