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1
Rice the hot boiled potatoes immediately; allow no lumps to survive into the cool mass. Add the ají amarillo paste, lime juice, oil, and salt. Work the mixture with a spatula — not a machine — until it is cohesive, smooth, and holds a clean edge when cut. The dough is ready when it no longer sticks to the hand and carries a faint warmth, not heat.
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2
Combine the diced salmon with yuzu juice, sesame oil, and soy sauce. Turn once to coat; do not marinate at length. The salmon is dressed correctly when the surface is just opaque at its edges but the interior retains the deep translucency of raw fish — the yuzu has begun its work without cooking the flesh.
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3
This is where the dish lives or dies. Press a first layer of causa dough — approximately half the total mass — into a lined mould or ring, compressing firmly and evenly so no air pocket survives. Distribute the dressed salmon filling across the surface in a single, level stratum. Apply the remaining causa dough over the filling and compress again with equal pressure. The finished block, when unmoulded, must hold a sharp horizontal seam between its two layers; any collapse or merging of the strata signals insufficient compression or a dough too warm to set.
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4
Unmould onto the serving plate. Lay thin cucumber slices across the surface, overlapping slightly. Place a small mound of ikura at the centre of each portion, a point of wasabi beside it, and one shiso leaf so that its underside — paler, more aromatic — faces upward. The finished plate should present three distinct colour registers: the gold of the potato, the orange-red of the roe, the deep green of the shiso.