Tostones With Smoked Salmon

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Recipe by Manami

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


  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.

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