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    You are in: Home / Recipes / Tostones With Smoked Salmon Recipe
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    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!

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    Units: US | Metric


    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.

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    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
    Total Fat 20.2 g
    Saturated Fat 3.3 g
    Cholesterol 6.2 mg
    Sodium 125.0 mg
    Total Carbohydrate 11.7 g
    Dietary Fiber 0.8 g
    Sugars 5.3 g
    Protein 3.4 g

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