Bobby Flay's Tostones with Salmon Tartar and Avocado-Chipotle Relish

1. 1

   Heat oil in a heavy frying pan to 325 degrees F. Add the plantain quarters in 3 batches and fry until soft, about 2 minutes per side, turning once.

2. 2

   Transfer to a paper towel-line plate with a slotted spoon to drain.

3. 3

   Repeat with the remaining plantains.

4. 4

   Heat the oil to 375 degrees F. Using a tostone maker, tortilla press, meat pounder or other heavy object, flatten each plantain slice until 1/8 inch thick.

5. 5

   Fry the tostones until crisp and golden brown, about 1 minute per side.

6. 6

   Drain on paper towels.

7. 7

   Sprinkle immediately with salt.

8. 8

   Combine all ingredients in a medium bowl and season with salt and pepper to taste.

9. 9

   Place avocados, chipotle and lime juice in a medium bowl and mash with a fork until almost smooth, but some texture remains.

10. 10

    Add the creme fraiche and fold until almost combined (should have a marbled appearance) and season with salt and pepper to taste

11. 11

    Assemble:

12. 12

    Place a heaping tablespoon of salmon tartar in the center of each tostones and top with a teaspoon of avocado-chipotle relish.

13. 13

    Garnish with cilantro leaf.

14. 14

    Serve immediately.

No additional tips available.