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 made this cake and it was amazing. I used a double batch to make a three tier cake. I iced it with buttercream frosting and some lemon juice and topped it off with shredded coconut and some lemon zest. It looked amazing and tasted even better. Also it was one of the easiest cakes I've ever made. Will definitely make it again!" - frankiebuddy

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Happy cooking...