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Source: Stop and Smell the Rosemary

Spicy Salmon Tartare with Plantain Chips
Plantains highlight this appetizer.
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Serves: 12
Prep Time: 25 minutes
Cook Time: 10 minutes
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4 green plantains, peeled
4 cups peanut oil
salt
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.


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

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