Title: Tostones with Salmon Tartare and Avocado-Chipotle Relish
Categories: Fish Relish Salmon
Yield: 4 Servings

1	lb	Fresh sushi-quality salmon,
		Cut into 1/4" dice
2	tb	Dijon mustard
1/4	c	Drained capers
1/4	c	Finely chopped scallions
2	tb	Finely chopped cilantro,
		Plus some leaves for
		Garnish
3	tb	Extra virgin olive oil
2	tb	Pureed canned chipotle
		Peppers
		Salt and freshly ground
		Black pepper
2		Ripe Haas avocados, peeled
		And pitted
2	tb	Lime juice
3	tb	Creme fraiche or lightly
		Whipped heavy cream
3	c	Peanut oil or canola oil
2		Green plantains, each sliced
		Crosswise
		Into 4 pieces and then
		Peeled
		Kosher salt

Prepare salmon tartare: combine salmon, mustard, capers, scallions, chopped cilantro, olive oil and 1 Tb of the chipotles. Mix well. Season to taste with salt and pepper. Refrigerate until ready to serve.

Prepare avocado-chipotle relish: Combine avocadoes, lime juice and remaining chipotles. Mash with fork until blended but not quite smooth. Correct seasoning. Fold in creme fraiche until mixture has a marbled appearance. Refrigerate until ready to serve.

Prepare Tostones: In deep, heavy skillet, heat peanut oil to 325 F. Add half of the plantain quarters, and fry without stirring until bottom halves are golden brown, about 2 min. Turn quarters, and fry an additional 2 min. Remove, and drain on paper towels. Repeat.

Increase temperature of oil to 375 F. Using meat pounder or other heavy object, flatten each plantain slice until 1/8" thick. Return tostones to skillet, and fry tostones until golden-brown and crisp, about 1 min a side. Drain on paper towels, and sprinkle with Kosher salt to taste.

To serve, place each tostone in middle of a sm plate, and top with 1 heaping tb of salmon tartare. Top salmon with 1 ts Avocado-Chipotle Relish, and garnish with cilantro leaf. Serve immediately.

Note: chipotles and chilpotles are equally acceptable alternative spellings; the former is easier to spell, the latter is more true to the pronunciation as it is done in Mexico.

Adapted from Bobby Flay, the chef at Mesa Grill New York Times 7/29/98

From: Michael Loo Date: 29 Jul 98

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