3 green plantains, quartered crosswise and peeled
3 cups peanut or canola oil
Kosher salt
Cilantro leaves

Heat oil in a heavy frying pan to 325 degrees F. 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 F. 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
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

Combine all ingredients in a medium bowl and season with salt and pepper to taste.

Avocado-Chipotle Relish
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

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


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.

Yield: 4 servings as an appetizer.

Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved
Copyright 1999 by Bobby Flay. All rights reserved.