Tostones With Salmon Tartare And Avocado-Chipotle Relish

• 1 pound fresh sushi-quality salmon, cut into 1/4-inch dice
• 2 tablespoons Dijon mustard
• 1/4 cup drained capers
• 1/4 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

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

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

Taken from cooking.nytimes.com/recipes/5961 (may not work)