Bobby Flay's Tostones with Salmon Tartar and Avocado-Chipotle Relish (Bobby Flay) |
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Prep Time: 90 Minutes Cook Time: 30 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Ingredients:
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:
1. Tostones:
2. 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.
3. 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.
4. Combine all ingredients in a medium bowl and season with salt and pepper to taste.
5. 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
6. Assemble:
7. 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.
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