Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tostones With Smoked Salmon Recipe
    Lost? Site Map

    Tostones With Smoked Salmon

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    Manami's Note:

    We served these and what a hit they were! The mixing of two ethnic ingredients was a great success! We enjoyed them immensley! F&W Magazine, In The Pursuit of Latin Flavors, recipe by Eric Ripert, 11/2002. As I stated below - the way to prepare the plantains(before cooking)is not the way we do it but I wanted to keep the recipe as it was published!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    tostones

    Units: US | Metric

    Directions:

    1. 1
      Cut off both ends of the plantains and score them lengthwise, then peel off the skin.
    2. 2
      In a large bowl, combine the water with 1 teaspoon of salt.
    3. 3
      Add the plantains and let soak for 30 minutes. (Am following the recipe as it was stated but I have never heard of soaking plantains - we cut ours, fry them, cool for a few and then press them and fry again!).
    4. 4
      Drain and pat dry with paper towels.
    5. 5
      Cut each plantain on the diagonal into 6 slices about 1 1/2 inches thick.
    6. 6
      In a large skillet, heat the oil to 275°F.
    7. 7
      Add the plantain slices and fry, stirring, for 2 minutes.
    8. 8
      Transfer the plantain slices to paper towels and let cool slightly.
    9. 9
      Reserve the oil in the skillet.
    10. 10
      Wrap each plantain slice in a dampened paper towel and use a meat pounder to gently pound it into a 1/4-inch-thick oval.
    11. 11
      In a small bowl, using a spoon, stir to combine the sour cream with the chopped dill and lime juice.
    12. 12
      Reheat the oil to 375°F.
    13. 13
      Add the flattened plantain slices and fry, turning once, until golden and crisp, about 2 minutes.
    14. 14
      Drain the tostones on paper towels, then sprinkle with salt.
    15. 15
      Dollop 1 1/2 teaspoons of the herbed sour cream on each tostone.
    16. 16
      Top with a slice of smoked salmon, garnish with a dill sprig and lime slice and serve.
    17. 17
      Refrigerate the herbed sour cream, but keep the plantains at room temperature.
    18. 18
      *Search for an easy-to-find dry, fruity sparkling wine which will make it a natural foil for the rich smoked salmon and herbed cream.

    Browse Our Top Saltwater Fish Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Tostones With Smoked Salmon

    Serving Size: 1 (2407 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 235.7
     
    Calories from Fat 182
    77%
    Total Fat 20.2 g
    31%
    Saturated Fat 3.3 g
    16%
    Cholesterol 6.2 mg
    2%
    Sodium 125.0 mg
    5%
    Total Carbohydrate 11.7 g
    3%
    Dietary Fiber 0.8 g
    3%
    Sugars 5.3 g
    21%
    Protein 3.4 g
    6%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites