with Smoked Salmon
2 large green plantains (about 10
6 cups water
2 cups vegetable oil, for frying
Garlic salt to sprinkle
1/3 cup sour cream
2 tablespoons finely chopped dill, plus dill sprigs for garnish
2 teaspoons fresh lime juice
6 ounces thinly sliced smoked salmon, cut into 12 even pieces
Citantro for garnish
1.Cut off both ends of the plantains and score them lengthwise, then
peel off the skin. In a large bowl, combine the water with 1 teaspoon
of salt. Add the plantains and let soak for 30 minutes. Drain and
pat dry with paper towels. Cut each plantain on the diagonal into
6 slices about 1½ inches thick.
2.In a large skillet, heat the oil to 275°. Add the plantain slices
and fry for 2 minutes on each side until golden. Transfer the plantain
slices to paper towels and let cool slightly. Reserve the oil in the
3.Place each slice between two sheets of wax paper, use a saucer to
flaten to about ¼" thickness. Repeat until all pieces
are mashed down.
4 .Reheat the oil to 375°. Add the flattened plantain slices and
fry, turning once, until golden and crisp, about 2 minutes. Drain
the tostones on paper towels, then sprinkle with garlic salt.
5.In a small bowl, using a spoon,
stir to combine the sour cream with the chopped dill and lime juice.
6.Dollop 1½ teaspoons of the herbed sour cream on each tostón.
Top with a slice of smoked salmon, garnish with a dill sprig, cilantro