Bobby Flay's Tostones With Salmon Tartar And Relish Recipe

• 3 x green plantains quartered crosswise, and peeled
• 3 c. peanut or possibly canola oil Kosher salt to taste Cilantro leaves for garnish
• 1 lb salmon cut 1/4" thick dice
• 2 Tbsp. Dijon mustard
• 1 Tbsp. pureed canned chipotles
• 1/4 c. capers liquid removed
• 1/4 c. finely-minced scallions
• 3 Tbsp. extra virgin olive oil
• 2 Tbsp. finely-minced cilantro Salt to taste Freshly-grnd black pepper to taste
• 2 x Haas avocados peeled, pitted
• 1 Tbsp. pureed canned chipotles
• 2 Tbsp. fresh lime juice
• 3 Tbsp. creme fraiche Salt to taste Freshly-grnd black pepper to taste

1. Tostones: Heat oil in a heavy frying pan to 325 degrees.
2. Add in the plantain quarters in 3 batches and fry till soft, about 2 min per side, turning once.
3. Transfer to a paper towel-line plate with a slotted spoon to drain.
4. Repeat with the remaining plantains.
5. Heat the oil to 375 degrees.
6. Using a tostone maker, tortilla press, meat pounder or possibly other heavy object, flatten each plantain slice till 1/8-inch thick.
7. Fry the tostones till crisp and golden, about 1 minute per side.
8. Drain on paper towels.
9. Sprinkle immediately with salt.
10. Salmon Tartar: Combine all ingredients in a medium bowl and season with salt and pepper to taste.
11. Avocado-Chipotle Relish: Place avocados, chipotle and lime juice in a medium bowl and mash with a fork till almost smooth, but some texture remains.
12. Add in the creme fraiche and fold till almost combined (should have a marbled appearance) and season with salt and pepper to taste.
13. Assemble: Place a heaping Tbsp.
14. of salmon tartar in the center of each tostones and top with a tsp.
15. of avocado-chipotle relish.
16. Garnish with cilantro leaf.
17. Serve immediately.
18. This recipe yields 4 servings as an appetizer.
19. Comments: Original title as listed is "Bobby Flay's Tostones With Salmon Tartar And Avocado-Chipotle Relish."

green plantains, peanut, salmon, mustard, chipotles, capers, scallions, extra virgin olive oil, cilantro salt, avocados, chipotles, lime juice, creme fraiche salt

Taken from cookeatshare.com/recipes/bobby-flay-s-tostones-with-salmon-tartar-and-relish-88566 (may not work)