BOBBY FLAY'S TOSTONES WITH SALMON TARTAR AND RELISH RECIPE

Bobby Flay's Tostones With Salmon Tartar And Relish Recipe image

Provided by á-174942

Number Of Ingredients 22

TOSTONES:
3 green plantains quartered crosswise, and peeled
3 cups peanut or canola oil
Kosher salt to taste
Cilantro leaves for garnish
SALMON TARTAR:
1 pound salmon cut 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 to taste
Freshly-ground black pepper to taste
AVOCADO-CHIPOTLE RELISH:
2 Haas avocados peeled, pitted
1 tablespoon pureed canned chipotles
2 tablespoons fresh lime juice
3 tablespoons creme fraiche
Salt to taste
Freshly-ground black pepper to taste

Steps:

Tostones: Heat oil in a heavy frying pan to 325 degrees. 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. 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. This recipe yields 4 servings as an appetizer.