Tostones With Smoked Salmon

Ingredients

• 2 large green plantains (about 10 ounces each)
• 6 cups water
• kosher salt
• 1-2 cup vegetable oil, for frying
• 1/3 cup sour cream
• 2 tablespoons finely chopped fresh dill, plus
• dill sprigs, for garnish
• 2 teaspoons fresh lime juice
• 6 ounces thinly sliced smoked salmon, cut into 12 even pieces
• paper-thin lime slice, quartered, for garnish

Directions

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. (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!).

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°F.

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°F.

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.

17. 17

    Refrigerate the herbed sour cream, but keep the plantains at room temperature.

18. 18

    *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.