Crispy Plantain Tostones with Salmon Tartare and Chipotle-Avocado Relish

Place the chilled sushi-grade salmon fillet onto a sanitized non-porous cutting board, check thoroughly for pin bones, and dice the flesh into precise 5 mm cubes using a sharp chef knife. For home safety, keep seafood held below 4°C (40°F) throughout preparation; diners following FoodSafety.gov guidance or vulnerable individuals should note that finfish must be cooked to a minimum internal temperature of 63°C (145°F) until opaque and flaky.

Transfer the diced salmon to a glass mixing bowl, cover with plastic wrap pressed to the surface, and place in the refrigerator at 4°C (40°F) to preserve cold-chain freshness.

Trim both ends from the green plantains with a chef knife, score the tough outer green skin lengthwise in three shallow cuts without cutting the inner flesh, and peel the skin away using your thumbs.

Slice the peeled green plantains crosswise into 12 uniform cylinders measuring 2.5 cm (1 inch) in thickness.

Pour 300 ml of avocado oil into a heavy skillet and preheat over medium heat until the deep-fry thermometer reads 165°C (330°F).

Add the sliced plantain rounds to the hot oil in a single layer and fry for 3 to 4 minutes per side at 165°C (330°F), turning once with kitchen tongs, until soft inside and pale golden outside without deep browning.

Use a slotted spoon to lift the par-cooked plantains from the hot skillet and transfer them onto a sheet pan lined with paper towels to drain excess surface oil.

Place each warm plantain cylinder cut-side down between two sheets of parchment paper and press down evenly using a tostonera or flat meat press into a flat disc approximately 6 mm (1/4 inch) thick.

Adjust the burner heat under the heavy skillet to medium-high until the avocado oil temperature increases to 190°C (375°F) on the deep-fry thermometer.

Carefully place the flattened plantain discs into the shimmering oil in batches of 4 to 6 and fry for 1 to 2 minutes per side at 190°C (375°F) until deeply golden and shatteringly crisp.

Transfer the double-fried tostones using a slotted spoon back onto a clean paper towel-lined sheet pan and season immediately with 3 g fine sea salt while oil remains hot.

Retrieve the diced salmon from the refrigerator and fold together with chopped capers, minced shallot, 15 ml extra-virgin olive oil, 15 ml fresh lime juice, sliced chives, 1 g fine sea salt, and black pepper in the glass mixing bowl until evenly distributed.

Combine diced avocado, minced chipotle pepper in adobo sauce, 10 ml fresh lime juice, chopped cilantro, and 1 g fine sea salt in a clean glass mixing bowl, folding gently to create a creamy yet textured relish.

Arrange the warm salted tostones on a serving platter, top each disc with approximately 20 g of cold salmon tartare, and spoon 12 g of avocado-chipotle relish directly over the fish.

Garnish each assembled tostone with fresh micro cilantro sprigs and serve immediately to maximize textural contrast between the hot, crisp plantain and chilled, delicate tartare.