Salmon Tartare With Avocado Mousse Food
TOSTONES WITH SALMON TARTARE AND AVOCADO-CHIPOTLE RELISH
Provided by Amanda Hesser
Categories dinner, main course
Time 1h
Yield 8 appetizer servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 78 grams, Carbohydrate 20 grams, Fat 102 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 18 grams, Sodium 608 milligrams, Sugar 8 grams, TransFat 0 grams
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