Peru x Japan

Causa nikkei with spicy salmon

Name: Causa nikkei with spicy salmon
Total time: 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 600 g yellow fleshed potatoes potato; 2 tbsp ají amarillo paste; 2 limes juiced lemon; 2 tbsp cooking oil (vegetable oil); 1 tsp salt; 200 g fillet salmon; 3 tbsp mayonnaise; 2 tsp chinese chilli oil; 2 tsp soy sauce; 1 sliced avocado; 1 sheet in fine strips nori sheets; 1 1/2 tsp toasted sesame seeds; 1 stalk finely sliced spring onion (green onion, scallion)

Mashed potato that dressed up and went to a sushi bar.

50 minTime

15 gProtein each

mediumSpice

A potato that crossed oceans2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

467kcalsame

15 gproteinsame

7 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Potato600 g yellow fleshed potatoes

Ají amarillo paste2 tbsp

Lemon2 limes, juiced

Cooking oil (vegetable oil)2 tbsp

Salt1 tsp

Salmon200 g fillet

Mayonnaise3 tbsp

Chinese chilli oil2 tsp

Soy sauce2 tsp

Avocado1, sliced

Nori sheets1 sheet, in fine strips

Sesame seeds1½ tsp, toasted

Spring onion (green onion, scallion)1 stalk, finely sliced

Method

6 steps

1Boil the potatoes in salted water at a steady boil for 20 to 25 minutes.
2Peel while warm and mash or press through a sieve. Cool, then knead in the aji amarillo, most of the lime juice, oil and salt.
3Sear the salmon skin side down in a pan on medium heat for 4 minutes, then 2 minutes on the other side.
4Cool and flake the salmon, discarding the skin. Mix with the mayonnaise, chilli oil and soy.
5Toss the avocado with the remaining lime. Press a layer of potato into a 7 cm ring on a plate, then avocado, salmon and a final potato layer.
6Chill 15 minutes in the fridge, lift off the ring and top with nori, sesame and spring onion.

Serve it like this

Set each causa tower in the centre of a cold plate. Dot chilli oil around the base and top with a tight tangle of nori and a pinch of sesame.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Peru x Japan

Causa nikkei with spicy salmon

Mashed potato that dressed up and went to a sushi bar.

50 minTime

15 gProtein each

mediumSpice

A potato that crossed oceans2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

467kcalsame

15 gproteinsame

7 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Potato600 g yellow fleshed potatoes

Ají amarillo paste2 tbsp

Lemon2 limes, juiced

Cooking oil (vegetable oil)2 tbsp

Salt1 tsp

Salmon200 g fillet

Mayonnaise3 tbsp

Chinese chilli oil2 tsp

Soy sauce2 tsp

Avocado1, sliced

Nori sheets1 sheet, in fine strips

Sesame seeds1½ tsp, toasted

Spring onion (green onion, scallion)1 stalk, finely sliced

Method

6 steps

1Boil the potatoes in salted water at a steady boil for 20 to 25 minutes.
2Peel while warm and mash or press through a sieve. Cool, then knead in the aji amarillo, most of the lime juice, oil and salt.
3Sear the salmon skin side down in a pan on medium heat for 4 minutes, then 2 minutes on the other side.
4Cool and flake the salmon, discarding the skin. Mix with the mayonnaise, chilli oil and soy.
5Toss the avocado with the remaining lime. Press a layer of potato into a 7 cm ring on a plate, then avocado, salmon and a final potato layer.
6Chill 15 minutes in the fridge, lift off the ring and top with nori, sesame and spring onion.

Serve it like this

Set each causa tower in the centre of a cold plate. Dot chilli oil around the base and top with a tight tangle of nori and a pinch of sesame.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Causa nikkei with spicy salmon

Make it your way

Ingredients

Method

Causa nikkei with spicy salmon

Make it your way

Ingredients

Method

Make it a meal