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Yellow potato chips, creamy smoked trout dip and chives 


  • - 320g Tiyapuy yellow potatoes
  • - 60g smoked trout
  • - 100g sour cream, happy cows
  • - 1 lemon
  • - 160g smoked trout mousse
  • - 50g trout roe (cured)
  • - 20g rolled chives
  • - 10g ají limo, without seeds or veins


Open the bags of yellow native Tiyapuy chips, and place on a plate.

Smoked trout mousse and sour cream:

In a food processor, process the trout 🐟 until a paste is obtained, add the sour cream and work with the food processor slowly to integrate. It should be a creamy and homogeneous mixture. Add a lemon dot 🍋 and add the salt if necessary.

Creamy smoked trout and chives dip:

Put the smoked trout mousse in a bowl 🥣, chop the ají limo into very fine cubes; Sprinkle the mousse with the aji panca powder, season with chives and chopped ají limo. Finish with trout roe 🙌.

* Recipe for 4 servings.

This recipe comes thanks to our chef: @diegomunozchef

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