Prep 25 mins
Cook 35 mins
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!
- 2 large green plantains (about 10 ounces each)
- 6 cups water
- kosher salt
- 1 -2 cup vegetable oil, for frying
- 1⁄3 cup sour cream
- 2 tablespoons finely chopped fresh dill, plus
- dill sprigs, for garnish
- 2 teaspoons fresh lime juice
- 6 ounces thinly sliced smoked salmon, cut into 12 even pieces
- paper-thin lime slice, quartered, for garnish
- Cut off both ends of the plantains and score them lengthwise, then peel off the skin.
- In a large bowl, combine the water with 1 teaspoon of salt.
- 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!).
- Drain and pat dry with paper towels.
- Cut each plantain on the diagonal into 6 slices about 1 1/2 inches thick.
- In a large skillet, heat the oil to 275°F.
- Add the plantain slices and fry, stirring, for 2 minutes.
- Transfer the plantain slices to paper towels and let cool slightly.
- Reserve the oil in the skillet.
- 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.
- In a small bowl, using a spoon, stir to combine the sour cream with the chopped dill and lime juice.
- Reheat the oil to 375°F.
- Add the flattened plantain slices and fry, turning once, until golden and crisp, about 2 minutes.
- Drain the tostones on paper towels, then sprinkle with salt.
- Dollop 1 1/2 teaspoons of the herbed sour cream on each tostone.
- Top with a slice of smoked salmon, garnish with a dill sprig and lime slice and serve.
- Refrigerate the herbed sour cream, but keep the plantains at room temperature.
- *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.