Bobby Flay's Tostones with Salmon Tartar and Avocado-Chipotle Relish
- Total:
- 2 hr
- Prep:
- 1 hr 30 min
- Cook:
- 30 min
- Yield:
- 4 servings as and appetizer
- Level:
- Easy
Ingredients
Tostones:
Salmon Tartar:
Avocado-Chipotle Relish:
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.
Copyright 1999 by Bobby Flay. All Rights Reserved.
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