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1
Cut off both ends of the plantains and score them lengthwise, then peel off the skin.
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2
In a large bowl, combine the water with 1 teaspoon of salt.
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3
Add the plantains and let soak for 30 minutes.
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4
(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!
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5
).
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6
Drain and pat dry with paper towels.
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7
Cut each plantain on the diagonal into 6 slices about 1 1/2 inches thick.
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8
In a large skillet, heat the oil to 275F.
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9
Add the plantain slices and fry, stirring, for 2 minutes.
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10
Transfer the plantain slices to paper towels and let cool slightly.
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11
Reserve the oil in the skillet.
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12
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.
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13
In a small bowl, using a spoon, stir to combine the sour cream with the chopped dill and lime juice.
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14
Reheat the oil to 375F.
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15
Add the flattened plantain slices and fry, turning once, until golden and crisp, about 2 minutes.
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16
Drain the tostones on paper towels, then sprinkle with salt.
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17
Dollop 1 1/2 teaspoons of the herbed sour cream on each tostone.
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18
Top with a slice of smoked salmon, garnish with a dill sprig and lime slice and serve.
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19
Refrigerate the herbed sour cream, but keep the plantains at room temperature.
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20
*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.
