Fried Green Plantain, Salmon Tartar, Dijon-sugarcane Recipe
Crispy fried green plantains topped with fresh salmon tartar and a zesty dijon-sugarcane drizzle, offering a delightful blend of textures and flavors.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dijon-Sugarcane Sauce
Method
Preparation
- 1
Prepare the Fried Green Plantain
Peel the green plantains and slice them into 1-inch thick pieces. Heat the vegetable oil in a frying pan over medium-high heat. Once hot, add the plantain slices and fry until golden brown on both sides. Remove from oil and drain on paper towels. Sprinkle with salt.
- 2
Make the Salmon Tartar
Finely dice the fresh salmon fillet, red onion, and capers. In a bowl, mix the diced salmon with the red onion, capers, lemon juice, olive oil, salt, and pepper. Adjust seasoning to taste.
- 3
Prepare the Dijon-Sugarcane Sauce
In a small bowl, combine the Dijon mustard, sugarcane syrup, lemon zest, and salt. Mix well until smooth.
- 4
Assemble the Dish
On a serving plate, arrange the fried green plantains. Top each plantain slice with a spoonful of salmon tartar and drizzle the Dijon-sugarcane sauce over the top.
