Elegant potato stacks filled with smoked salmon, cream cheese, and fresh dill.
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Boil the potatoes in salted water until tender, then peel and pass them through a potato ricer while still warm to ensure a smooth texture.
Allow the riced potatoes to cool completely, then mix in the Aji Amarillo paste, lime juice, vegetable oil, and salt until a smooth, malleable dough forms.
In a small bowl, whip the softened cream cheese with the mayonnaise and fresh dill until well combined.
Lightly grease a circular mold or ring cutter with oil and place it on a serving plate.
Press a layer of the potato mixture into the bottom of the mold (about 1 inch thick) and smooth the top.
Layer the sliced avocado over the potato, followed by a generous layer of the smoked salmon and a dollop of the dill cream mixture.
Top with a final layer of the potato mixture and gently press down to compact the stack.
Carefully lift the mold and garnish the top with an extra sprig of dill and a small ribbon of smoked salmon before serving chilled.
