Tostones with Salmon Tartar and Avocado-Chipotle Relish

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.

    ©
    Published:




Latest Reviews

"I've made this twice now with only the slightest tweaks (added a couple teaspoons of 'Italian Seasoning' mix from our co-op). It's absolutely perfection. Rich, just spicy enough to add interest, and no acid overload. I'm not a fan of tomato-based sauces, but I love this. So did my husband." - p g.8256

"I followed this recipe exactly, and I've got to say it was the best I've tried so far, and I have tried many claiming to be be the best. I have to agree with danboy357, if you aren't following it exactly then you are kinda defeating the purpose of the recipe as written. I wouldn't change a thing, this is 'the one' when it comes to making your own sauce!" - lil nutbrown hare

"Delicious Ham and Potato Soup - A hearty, easy soup that's ready in 45 minutes. Perfect for using up leftover ham." - dora

"I made this tonight but I put my own spin on it. I took someones advice from the reviews below and I seasoned the chicken with garlic salt and pepper then drenched it in flour sauteed for a few min on each side in real butter. I put the chicken in a pan and covered it in a mix of buffalo sauce ... " - nicolemrdz

"Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it..." - sue case

"A genuine pizza sauce !! I will not play with this recipe. I've will added this to my recipe book 'AS IS' THANK YOU!! I can do the happy food dance!! NOW !! THANK YOU!! 30 Stars!!!!!!" - chef grpa

Happy cooking...