Tostones with Salmon Tartar and Avocado-Chipotle Relish

Recipe: Appetizer : Tostones with Salmon Tartar and Avocado-Chipotle Relish - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

Tostones

3 green plantains, quartered crosswise and peeled

3 cups peanut or canola oil

Kosher salt

Cilantro leaves

Salmon Tartar

1 lb salmon, cut into 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 and freshly ground pepper

Avocado-Chipotle Relish

    2 Haas avocados, peeled and pitted

    1 tablespoon pureed canned chipotles

    2 tablespoons fresh lime juice

    3 tablespoons creme fraiche

    Salt and pepper to taste

    Directions

    Tostones:
    Heat oil in a heavy frying pan to 325 degrees F. 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 F. 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.
    Yield: 4 servings as an appetizer.






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