Tostones with Smoked Salmon

1. 1

   Cut off both ends of the plantains and score them lengthwise, then peel off the skin.

2. 2

   In a large bowl, combine the water with 1 teaspoon of salt.

3. 3

   Add the plantains and let soak for 30 minutes.

4. 4

   Drain and pat dry with paper towels.

5. 5

   Cut each plantain on the diagonal into 6 slices about 1 1/2 inches thick.

6. 6

   In a large skillet, heat the oil to 275.

7. 7

   Add the plantain slices and fry, stirring, for 2 minutes.

8. 8

   Transfer the plantain slices to paper towels and let cool slightly.

9. 9

   Reserve the oil in the skillet.

10. 10

    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.

11. 11

    In a small bowl, using a spoon, stir to combine the sour cream with the chopped dill and lime juice.

12. 12

    Reheat the oil to 375.

13. 13

    Add the flattened plantain slices and fry, turning once, until golden and crisp, about 2 minutes.

14. 14

    Drain the tostones on paper towels, then sprinkle with salt.

15. 15

    Dollop 1 1/2 teaspoons of the herbed sour cream on each tostone.

16. 16

    Top with a slice of smoked salmon, garnish with a dill sprig and lime slice and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.