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