Eric Ripert

From delicious roast monkfish in sake broth to Indian-style shrimp and rice pilaf, chef Eric Ripert shares his excellent recipes.
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 6 of 13
  • < back

Tostones with Smoked Salmon

Tostones—fried, smashed plantain slices—are a great variation on the toast used for the familiar hors d'oeuvre of smoked salmon and herbed cream. Soaking the plantain slices may seem like an unnecessary step, but it helps remove some of their starchiness and keeps them white.

More ∨
You might also like