Bobby Flay's Tostones With Salmon Tartar And Relish

By á-174942

Ingredients

• TOSTONES:
• 3 green plantains quartered crosswise, and peeled
• 3 cups peanut or canola oil
• Kosher salt to taste
• Cilantro leaves for garnish
• SALMON TARTAR:
• 1 pound salmon cut 1/4" thick dice
• 2 tablespoons Dijon mustard
• 1 tablespoon pureed canned chipotles
• 1/4 cup capers drained
• 1/4 cup finely-chopped scallions
• 3 tablespoons olive oil
• 2 tablespoons finely-chopped cilantro
• Salt to taste
• Freshly-ground black pepper to taste
• AVOCADO-CHIPOTLE RELISH:
• 2 Haas avocados peeled, pitted
• 1 tablespoon pureed canned chipotles
• 2 tablespoons fresh lime juice
• 3 tablespoons creme fraiche
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

Tostones: Heat oil in a heavy frying pan to 325 degrees. Add the plantain quarters in 3 batches and fry until soft, about 2 minutes 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 other heavy object, flatten each plantain slice until 1/8-inch thick. Fry the tostones until crisp and golden brown, 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 until almost smooth, but some texture remains. Add the creme fraiche and fold until almost combined (should have a marbled appearance) and season with salt and pepper to taste.

Assemble: Place a heaping tablespoon of salmon tartar in the center of each tostones and top with a teaspoon of avocado-chipotle relish. Garnish with cilantro leaf. Serve immediately.

This recipe yields 4 servings as an appetizer.