Tostones With Salmon Tartare And Avocado-Chipotle Relish
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 1pound fresh sushi-quality salmon, cut into ¼-inch dice
- 2tablespoons Dijon mustard
- ¼cup drained capers
- ¼cup finely chopped scallions
- 2tablespoons finely chopped cilantro, plus some leaves for garnish
- 3tablespoons extra virgin olive oil
- 2tablespoons pureed canned chipotle peppers
- Salt and freshly ground black pepper
- 2ripe Haas avocados, peeled and pitted
- 2tablespoons lime juice
- 3tablespoons creme fraiche or lightly whipped heavy cream
- 3cups peanut oil or canola oil
- 2green plantains, each sliced crosswise into 4 pieces and then peeled
- Kosher salt
Preparation
Prepare Salmon Tartare
- Step 1
In small mixing bowl, combine salmon, mustard, capers, scallions, chopped cilantro, olive oil and 1 tablespoon of the chipotles. Mix well. Season to taste with salt and pepper. Refrigerate until ready to serve.
Prepare Avocado-chipotle Relish
- Step 2
In medium mixing bowl, combine avocados, lime juice and remaining tablespoon of chipotles. Mash with fork until blended but not quite smooth. Season to taste with salt and pepper. Fold in creme fraiche until mixture has a marbled appearance. Refrigerate until ready to serve.
Prepare Tostones
- Step 3
In deep, heavy skillet, heat peanut oil to 325 degrees. Add half of the plantain quarters, and fry without stirring until bottom halves are golden brown, about 2 minutes. Turn quarters, and fry an additional 2 minutes. Remove, and drain on paper towels. Repeat with remaining plantains.
- Step 4
Increase temperature of oil to 375 degrees. Using meat pounder or other heavy object, flatten each plantain slice until ⅛ inch thick. Return tostones to skillet, and fry tostones until golden-brown and crisp, about 1 minute a side. Drain on paper towels, and sprinkle with kosher salt to taste.
- Step 5
To serve, place each tostone in middle of a small plate, and top with 1 heaping tablespoon of salmon tartare. Top salmon with 1 teaspoon Avocado-Chipotle Relish, and garnish with cilantro leaf. Serve immediately.
Private Notes
Cooking Notes
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