Best 2 Bobby Flays Tostones With Salmon Tartar And Avocado Chipotle Relish Recipes

Indulge in a culinary journey with Bobby Flay's Tostones with Salmon Tartare and Avocado Chipotle Relish, a symphony of flavors that will tantalize your taste buds. Crispy tostones, made from twice-fried plantains, serve as the foundation for this delightful dish. Delicate salmon tartare, prepared with fresh, raw salmon, capers, red onion, and herbs, adds a layer of richness and texture. The avocado chipotle relish, a vibrant and spicy condiment, brings a smoky, tangy kick that perfectly complements the other elements. This recipe is a harmonious blend of textures and flavors, offering a delightful contrast between the crispy tostones, creamy salmon tartare, and spicy relish. Get ready to embark on a culinary adventure with Bobby Flay's Tostones with Salmon Tartare and Avocado Chipotle Relish.

Check out the recipes below so you can choose the best recipe for yourself!

TOSTONES WITH SALMON TARTARE AND AVOCADO-CHIPOTLE RELISH

Tostones With Salmon Tartare And Avocado-Chipotle Relish image

Provided by Amanda Hesser

Categories dinner, main course

Time 1h

Yield 8 appetizer servings

Number Of Ingredients 14

Ingredients

1 pound fresh sushi-quality salmon, cut into 1/4-inch dice
2 tablespoons Dijon mustard
1/4 cup drained capers
1/4 cup finely chopped scallions
2 tablespoons finely chopped cilantro, plus some leaves for garnish
3 tablespoons extra virgin olive oil
2 tablespoons pureed canned chipotle peppers
Salt and freshly ground black pepper
2 ripe Haas avocados, peeled and pitted
2 tablespoons lime juice
3 tablespoons creme fraiche or lightly whipped heavy cream
3 cups peanut oil or canola oil
2 green plantains, each sliced crosswise into 4 pieces and then peeled
Kosher salt

Steps:

In small mixing bowl, combine salmon, mustard, capers, scallions, chopped cilantro, olive oil and 1 tablespoon of the chipotles. Mix well. Season to taste with salt and pepper. Refrigerate until ready to serve.
In medium mixing bowl, combine avocados, lime juice and remaining tablespoon of chipotles. Mash with fork until blended but not quite smooth. Season to taste with salt and pepper. Fold in creme fraiche until mixture has a marbled appearance. Refrigerate until ready to serve.
In deep, heavy skillet, heat peanut oil to 325 degrees. Add half of the plantain quarters, and fry without stirring until bottom halves are golden brown, about 2 minutes. Turn quarters, and fry an additional 2 minutes. Remove, and drain on paper towels. Repeat with remaining plantains.
Increase temperature of oil to 375 degrees. Using meat pounder or other heavy object, flatten each plantain slice until 1/8 inch thick. Return tostones to skillet, and fry tostones until golden-brown and crisp, about 1 minute a side. Drain on paper towels, and sprinkle with kosher salt to taste.
To serve, place each tostone in middle of a small plate, and top with 1 heaping tablespoon of salmon tartare. Top salmon with 1 teaspoon Avocado-Chipotle Relish, and garnish with cilantro leaf. Serve immediately.

Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 78 grams, Carbohydrate 20 grams, Fat 102 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 18 grams, Sodium 608 milligrams, Sugar 8 grams, TransFat 0 grams

BOBBY FLAY'S TOSTONES WITH SALMON TARTAR AND RELISH RECIPE

Bobby Flay's Tostones With Salmon Tartar And Relish Recipe image

Provided by á-174942

Number Of Ingredients 22

Ingredients

TOSTONES:
3 green plantains quartered crosswise, and peeled
3 cups peanut or canola oil
Kosher salt to taste
Cilantro leaves for garnish
SALMON TARTAR:
1 pound salmon cut 1/4" thick dice
2 tablespoons Dijon mustard
1 tablespoon pureed canned chipotles
1/4 cup capers drained
1/4 cup finely-chopped scallions
3 tablespoons olive oil
2 tablespoons finely-chopped cilantro
Salt to taste
Freshly-ground black pepper to taste
AVOCADO-CHIPOTLE RELISH:
2 Haas avocados peeled, pitted
1 tablespoon pureed canned chipotles
2 tablespoons fresh lime juice
3 tablespoons creme fraiche
Salt to taste
Freshly-ground black pepper to taste

Steps:

Tostones: Heat oil in a heavy frying pan to 325 degrees. Add the plantain quarters in 3 batches and fry until soft, about 2 minutes per side, turning once. Transfer to a paper towel-line plate with a slotted spoon to drain. Repeat with the remaining plantains. Heat the oil to 375 degrees. Using a tostone maker, tortilla press, meat pounder or other heavy object, flatten each plantain slice until 1/8-inch thick. Fry the tostones until crisp and golden brown, about 1 minute per side. Drain on paper towels. Sprinkle immediately with salt. Salmon Tartar: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Avocado-Chipotle Relish: Place avocados, chipotle and lime juice in a medium bowl and mash with a fork until almost smooth, but some texture remains. Add the creme fraiche and fold until almost combined (should have a marbled appearance) and season with salt and pepper to taste. Assemble: Place a heaping tablespoon of salmon tartar in the center of each tostones and top with a teaspoon of avocado-chipotle relish. Garnish with cilantro leaf. Serve immediately. This recipe yields 4 servings as an appetizer.

Tips:

To make the perfect tostones, use green plantains that are firm and not too ripe. Peel the plantains and cut them into 2-inch pieces. Fry the plantain pieces in hot oil until they are golden brown and crispy. Use a tostonera or a heavy skillet to flatten the fried plantain pieces.
For the salmon tartar, use fresh, sushi-grade salmon. Chop the salmon into small pieces and mix it with chopped red onion, capers, lemon juice, and olive oil. Season the tartar with salt and pepper to taste.
To make the avocado-chipotle relish, combine chopped avocado, chipotle peppers in adobo sauce, red onion, cilantro, and lime juice. Season the relish with salt and pepper to taste.
To assemble the tostones, place a tostone on a plate. Top the tostone with a dollop of salmon tartar and a spoonful of avocado-chipotle relish. Garnish with cilantro leaves and serve immediately.

Conclusion:

Bobby Flay's tostones with salmon tartar and avocado-chipotle relish is a delicious and easy-to-make appetizer. The tostones are crispy and flavorful, the salmon tartar is light and refreshing, and the avocado-chipotle relish adds a smoky and spicy kick. This dish is sure to impress your guests at your next party or gathering.