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Tostones w/ Salmon Tartar & Avocado-Chipotle Relish
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    Tostones with Salmon Tartar and Avocado-Chipotle Relish

  • 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
  • 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.

    From: HOT OFF THE GRILL WITH BOBBY FLAY SHOW #HG1B06, Copyright 1999 by Bobby Flay. All rights reserved.
    Posted By: Food TV Network
    Post Date: 1999

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