Tostones With Salmon Tartare And Avocado-Chipotle Relish

Ingredients

• 1 pound fresh sushi-quality salmon, cut into 1/4-inch dice
• 2 tablespoons Dijon mustard
• ¼ cup drained capers
• ¼ cup finely chopped scallions
• 2 tablespoons finely chopped cilantro, plus some leaves for garnish
• 3 tablespoons extra virgin olive oil
• 2 tablespoons pureed canned chipotle peppers
• Salt and freshly ground black pepper
• 2 ripe Haas avocados, peeled and pitted
• 2 tablespoons lime juice
• 3 tablespoons creme fraiche or lightly whipped heavy cream
• 3 cups peanut oil or canola oil
• 2 green plantains, each sliced crosswise into 4 pieces and then peeled
• Kosher salt

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    387 calories; 35 grams fat; 5 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 7 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 13 grams protein; 33 milligrams cholesterol; 217 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 appetizer servings

Preparation

Prepare salmon tartare:

1. In small mixing bowl, combine salmon, mustard, capers, scallions, chopped cilantro, olive oil and 1 tablespoon of the chipotles. Mix well. Season to taste with salt and pepper. Refrigerate until ready to serve.

Prepare avocado-chipotle relish:

1. In medium mixing bowl, combine avocados, lime juice and remaining tablespoon of chipotles. Mash with fork until blended but not quite smooth. Season to taste with salt and pepper. Fold in creme fraiche until mixture has a marbled appearance. Refrigerate until ready to serve.

Prepare tostones:

1. In deep, heavy skillet, heat peanut oil to 325 degrees. Add half of the plantain quarters, and fry without stirring until bottom halves are golden brown, about 2 minutes. Turn quarters, and fry an additional 2 minutes. Remove, and drain on paper towels. Repeat with remaining plantains.
2. Increase temperature of oil to 375 degrees. Using meat pounder or other heavy object, flatten each plantain slice until 1/8 inch thick. Return tostones to skillet, and fry tostones until golden-brown and crisp, about 1 minute a side. Drain on paper towels, and sprinkle with kosher salt to taste.

1. To serve, place each tostone in middle of a small plate, and top with 1 heaping tablespoon of salmon tartare. Top salmon with 1 teaspoon Avocado-Chipotle Relish, and garnish with cilantro leaf. Serve immediately.