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