Bobby Flays Tostones with Salmon Tartar and Avocado Chipotle Relish
Ingredients
- 3 green plantains, quartered crosswise and peeled
- 3 cups peanut or canola oil
- Kosher salt
- Cilantro leaves
- 1 lb salmon, cut into 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 and freshly ground pepper
- 2 Haas avocados, peeled and pitted
- 1 tablespoon pureed canned chipotles
- 2 tablespoons fresh lime juice
- 3 tablespoons creme fraiche
- Salt and pepper to taste
Instructions
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