Calendar Recipe Box Shopping List Address Book

Source: Stop and Smell the Rosemary

Spicy Salmon Tartare with Plantain Chips
Plantains highlight this appetizer.
Read Reviews(0)
Rate This Recipe
Serves: 12
Prep Time: 25 minutes
Cook Time: 10 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

4 green plantains, peeled
4 cups peanut oil
1 1/2 pounds fresh salmon fillets
1/4 cup Dijon mustard
1/4 cup pureed chipotle chile peppers, canned in adobo sauce
1/2 cup capers, rinsed and drained
1/2 cup minced green onion
1/4 cup extra virgin olive oil

Plantain Chips: Cut plantains in half against the grain and slice lengthwise into paper thin slices. Heat oil to 375 degrees in a large skillet over high heat. Fry plantains a few at a time so as not to decrease the oil temerature. Take care not to let them touch while frying. Fry slices 3 minutes, or until crisp. Drain on paper towels and season with salt while still hot.

Spicy Salmon Tartare: Remove all gray matter, skin, and fat from salmon fillets. Cut fillets into very thin strips, then finely dice. Cover and refrigerate. Combine mustard, chipotles, capers, green onions, and olive oil in a nonmetallic bowl. Mix well. Stir in diced salmon. Serve immediately with Plantain Chips.

Ingredients 1-3 are for the Plantain Chips. Ingredients 4-9 are for the Spicy Salmon Tartare.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?


Chevre-Filled Mushrooms
Source: Stop and Smell the Rosemary
Read Comments

These mushroom caps are delicious!
View the full recipe

Curried Snowball
Source: Stop and Smell the Rosemary
Read Comments

You will enjoy this recipe.
View the full recipe


Simply fill out the required fields to begin enjoying the benefits of – it’s fast and it’s free.
* required

Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.