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Cook potatoes in salted water. Peel while still hot and force through a strainer into a big bowl. Season with salt and pepper, ají cream sauce and lemon juice and knead with hands until all ingredients come together.
Filling:
Shred or chop trout fillets and combine with chopped onion and the necessary amount of mayonnaise.
Press half of mixture into the bottom of a rectangular serving mold. Cover with trout preparation and arrange avocado slices on top, reserving some slices for decoration. Arrange chopped tomato on top, season with salt and pepper and cover with remaining potato mixture.
Garnish with reserved avocado slices, corn kernels and sliced hard boiled eggs.
Sprinkle with chopped parsley on top.
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