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Bobby Flay's Tostones With Salmon Tartar And Relish


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  • 3 green plantains quartered crosswise, and peeled
  • 3 cups peanut or canola oil
  • Kosher salt to taste
  • Cilantro leaves for garnish
  • 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
  • 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


Servings 4


Step 1

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.

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