Tostones With Smoked Salmon |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 10 |
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We served these and what a hit they were! The mixing of two ethnic ingredients was a great success! We enjoyed them immensley! F&W Magazine, In The Pursuit of Latin Flavors, recipe by Eric Ripert, 11/2002. As I stated below - the way to prepare the plantains(before cooking)is not the way we do it but I wanted to keep the recipe as it was published! Ingredients:
2 large green plantains (about 10 ounces each) |
6 cups water |
kosher salt |
1 -2 cup vegetable oil, for frying |
1/3 cup sour cream |
2 tablespoons finely chopped fresh dill, plus |
dill sprigs, for garnish |
2 teaspoons fresh lime juice |
6 ounces thinly sliced smoked salmon, cut into 12 even pieces |
paper-thin lime slice, quartered, for garnish |
Directions:
1. Cut off both ends of the plantains and score them lengthwise, then peel off the skin.
2. In a large bowl, combine the water with 1 teaspoon of salt.
3. Add the plantains and let soak for 30 minutes. (Am following the recipe as it was stated but I have never heard of soaking plantains - we cut ours, fry them, cool for a few and then press them and fry again!).
4. Drain and pat dry with paper towels.
5. Cut each plantain on the diagonal into 6 slices about 1 1/2 inches thick.
6. In a large skillet, heat the oil to 275°F.
7. Add the plantain slices and fry, stirring, for 2 minutes.
8. Transfer the plantain slices to paper towels and let cool slightly.
9. Reserve the oil in the skillet.
10. Wrap each plantain slice in a dampened paper towel and use a meat pounder to gently pound it into a 1/4-inch-thick oval.
11. In a small bowl, using a spoon, stir to combine the sour cream with the chopped dill and lime juice.
12. Reheat the oil to 375°F.
13. Add the flattened plantain slices and fry, turning once, until golden and crisp, about 2 minutes.
14. Drain the tostones on paper towels, then sprinkle with salt.
15. Dollop 1 1/2 teaspoons of the herbed sour cream on each tostone.
16. Top with a slice of smoked salmon, garnish with a dill sprig and lime slice and serve.
17. Refrigerate the herbed sour cream, but keep the plantains at room temperature.
18. *Search for an easy-to-find dry, fruity sparkling wine which will make it a natural foil for the rich smoked salmon and herbed cream.
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