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Bobby Flay's Tostones With Salmon Tartar And Relish
Ingredients
- 3 x green plantains quartered crosswise, and peeled
- 3 c. peanut or possibly canola oil Kosher salt to taste 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 Salt to taste 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 Salt to taste 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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