A delicious potato terrine layered with fillings such as tuna, chicken, or avocado.
Boil the potatoes until soft, then peel and mash them while they're still warm. Mix in the lime juice, aji amarillo paste, and salt and pepper, then set aside to cool.
Mix the shredded chicken with mayonnaise, and add salt and pepper to taste.
In a mold, layer half of the potato mixture, pressing down to create a compact layer.
Add a layer of the chicken mixture and evenly distribute the avocado slices on top.
Cover with the remaining potato mixture, pressing down again.
Chill the terrine in the refrigerator for about an hour or until it's firm.
When ready to serve, overturn the mold onto a plate. Garnish with olives and slices of hard-boiled egg (if using).
Serve chilled and enjoy!
This delectable dish embodies the harmony and contrast that characterizes Peruvian cuisine — the heat of the aji amarillo balanced by the smooth, cool potato, the tangy lime cutting through the richness of the avocado and chicken.
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