Best 2 Bobby Flays Tostones With Salmon Tartar And Relish Recipes

Indulge in a culinary journey with Bobby Flay's tantalizing Tostones with Salmon Tartar and Relish, a harmonious blend of crispy green plantain, succulent salmon, and a medley of tangy and refreshing flavors. Crispy tostones, twice-fried green plantains, serve as the base for this delectable dish, topped with a zesty salmon tartar, a harmonious blend of fresh salmon, capers, red onion, and a hint of citrus. The relish, a vibrant symphony of red onion, jalapeño, lime juice, and cilantro, adds a spicy and tangy touch, perfectly complementing the richness of the salmon and the crispy texture of the tostones. This recipe also includes a delectable Avocado Cream, a creamy and flavorful accompaniment made from ripe avocados, sour cream, lime juice, and a touch of garlic. Elevate your culinary skills with these delightful recipes, sure to impress your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

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:

Use ripe avocados: Ripe avocados are creamier and have a better flavor. You can check if an avocado is ripe by gently pressing on it. If it yields to gentle pressure, it's ripe.
Season the salmon tartar well: The salmon tartar should be well-seasoned with salt, pepper, and lemon juice. You can also add other seasonings, such as herbs, spices, or a touch of hot sauce, to taste.
Make the tostones ahead of time: The tostones can be made ahead of time and reheated in the oven before serving. This will save you time on busy weeknights.
Use a good quality relish: The relish is an important part of this dish, so be sure to use a good quality one. You can make your own relish or use a store-bought one.
Serve the tostones with salmon tartar and relish immediately: This dish is best when served immediately, while the tostones are still warm and crispy.

Conclusion:

Bobby Flay's tostones with salmon tartar and relish is a delicious and easy-to-make appetizer that is perfect for any occasion. The tostones are crispy and flavorful, the salmon tartar is creamy and tangy, and the relish adds a pop of sweetness and acidity. This dish is sure to impress your guests and is sure to become a favorite.