- 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
Follow us for contests, promotions, tips and more: @tiyapuy_foods