This versatile Peruvian dish is fresh, light and is perfect for a summer buffet. You can make the filling as lavish as you like. Quickly made and on the table in minutes. Serve this dish cold!
Lunch or buffet dish, serves 8. Preparation time approx. 12 minutes.
• 900 grams of slightly floury potatoes
• 8 tablespoons of extra virgin olive oil
• ½ lemon
• salt, pepper
• 1 tub of crab salad (175 grams)
• 1 avocado
• 8 large shrimps from the freezer
• 2 eggs
• 4 sprigs of dill
• mayonnaise and/or ketchup
Boil the potatoes in salted water until done. Drain and leave to cool.
Peel the potatoes when they have cooled down. Puree the potatoes with a masher and stir in the olive oil, lemon juice and plenty of salt and pepper.
Line a shallow bowl with plastic foil. Press half the puree onto the foil. Smooth with the rounded side of a spoon.
Peel the avocado, remove the stone and cut into sections. Spoon the crab salad and the avocado over the layer of puree. Cover with the rest of the puree and smooth out. Leave to cool well for at least 1 hour in the refrigerator.
Remove the shallow bowl from the refrigerator. Place a flat serving dish upside down on top. Turn the bowl over so the layered potato is deposited onto the serving dish. Remove the plastic foil. Cut into portions (or cut out portions with a serving ring). Garnish each serving with some shrimp, a slice of egg, a sprig of dill and a dash of mayonnaise and/or ketchup.
Tip: You can fill the potato layers with whatever you like. Tuna salad, shrimp salad, smoked mackerel, smoked salmon, but also a vegetarian filling such as tomatoes, cheese and red onion.
Ingrid van den Arend, Cook it!
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