Ingredients

• 3 green plantains, quartered crosswise and peeled
• 3 cups peanut or canola oil
• Kosher salt
• Cilantro leaves
• 1 lb salmon, cut into 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 and freshly ground pepper
• 2 Haas avocados, peeled and pitted
• 1 tablespoon pureed canned chipotles
• 2 tablespoons fresh lime juice
• 3 tablespoons creme fraiche
• Salt and pepper to taste

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Instructions

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. Transfer to a paper towel-line plate with a slotted spoon to drain. Repeat with the remaining plantains.
2. 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. Fry the tostones until crisp and golden brown, about 1 minute per side. Drain on paper towels. Sprinkle immediately with salt.
3. Combine all ingredients in a medium bowl and season with salt and pepper to taste.
4. 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
5. Assemble:
6. 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.