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Ingredients
- 3 x green plantains quartered crosswise,
- Â Â and peeled
- 3 c. peanut or possibly canola oil
- Â Â Kosher salt to taste
- Â Â Cilantro leaves for garnish
- 1 lb salmon cut 1/4" thick dice
- 2 Tbsp. Dijon mustard
- 1 Tbsp. pureed canned chipotles
- 1/4 c. capers liquid removed
- 1/4 c. finely-minced scallions
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. finely-minced cilantro
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 x Haas avocados peeled, pitted
- 1 Tbsp. pureed canned chipotles
- 2 Tbsp. fresh lime juice
- 3 Tbsp. creme fraiche
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Tostones: Heat oil in a heavy frying pan to 325 degrees. Add in the plantain quarters in 3 batches and fry till soft, about 2 min per side, turning once. Transfer to a paper towel-line plate with a slotted spoon to drain. Repeat with the remaining plantains.
- Heat the oil to 375 degrees. Using a tostone maker, tortilla press, meat pounder or possibly other heavy object, flatten each plantain slice till 1/8-inch thick. Fry the tostones till crisp and golden, about 1 minute per side. Drain on paper towels. Sprinkle immediately with salt.
- Salmon Tartar: Combine all ingredients in a medium bowl and season with salt and pepper to taste.
- Avocado-Chipotle Relish: Place avocados, chipotle and lime juice in a medium bowl and mash with a fork till almost smooth, but some texture remains. Add in the creme fraiche and fold till almost combined (should have a marbled appearance) and season with salt and pepper to taste.
- Assemble: Place a heaping Tbsp. of salmon tartar in the center of each tostones and top with a tsp. of avocado-chipotle relish. Garnish with cilantro leaf. Serve immediately.
- This recipe yields 4 servings as an appetizer.
- Comments: Original title as listed is "Bobby Flay's Tostones With Salmon Tartar And Avocado-Chipotle Relish."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 440g | |
| Recipe makes 4 servings | |
| Calories 1274 | |
| Calories from Fat 794 | 62% |
| Total Fat 88.49g | 111% |
| Saturated Fat 28.5g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 538mg | 22% |
| Potassium 2139mg | 61% |
| Total Carbs 84.99g | 23% |
| Dietary Fiber 17.0g | 57% |
| Sugars 38.78g | 26% |
| Protein 47.21g | 76% |
