Bobby Flay's Tostones with Salmon Tartar and Avocado-Chipotle Relish

  • Level: Easy
  • Total: 2 hr
  • Prep: 1 hr 30 min
  • Cook: 30 min
  • Yield: 4 servings as and appetizer
Save Recipe

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:

  1. 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.
  2. 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:

  1. Combine all ingredients in a medium bowl and season with salt and pepper to taste.

Avocado-Chipotle Relish:

  1. 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
  2. Assemble:
  3. 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.