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Total Time
1hr
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!

Ingredients Nutrition

Directions

  1. Cut off both ends of the plantains and score them lengthwise, then peel off the skin.
  2. In a large bowl, combine the water with 1 teaspoon of salt.
  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. Drain and pat dry with paper towels.
  5. Cut each plantain on the diagonal into 6 slices about 1 1/2 inches thick.
  6. In a large skillet, heat the oil to 275°F.
  7. Add the plantain slices and fry, stirring, for 2 minutes.
  8. Transfer the plantain slices to paper towels and let cool slightly.
  9. Reserve the oil in the skillet.
  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. In a small bowl, using a spoon, stir to combine the sour cream with the chopped dill and lime juice.
  12. Reheat the oil to 375°F.
  13. Add the flattened plantain slices and fry, turning once, until golden and crisp, about 2 minutes.
  14. Drain the tostones on paper towels, then sprinkle with salt.
  15. Dollop 1 1/2 teaspoons of the herbed sour cream on each tostone.
  16. Top with a slice of smoked salmon, garnish with a dill sprig and lime slice and serve.
  17. Refrigerate the herbed sour cream, but keep the plantains at room temperature.
  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.