Smoked Salmon Buljol with Plantains
Recipe and Photography by Maya Feller
Serves 4-5
INGREDIENTS
6-8 plantains
2 tablespoons olive oil
1 medium onion, diced
2 green bell peppers, diced
2 cloves garlic, peeled and minced
1 large heirloom tomato, diced
2 sprigs fresh thyme
1 whole scotch bonnet pepper
1 pound Fishwife canned smoked salmon
Chopped cilantro for garnish
Salt and pepper for garnish
DIRECTIONS
Prepare the plantains by partially slicing off the ends (leaving them partially on makes them easier to peel later) and then scoring with a lengthwise slice on each.
Place in a pot of water with a pinch of salt and bring to a boil. Boil until tender and skin color has started to change (about 15-20 minutes). Use a fork to test for tenderness.
Once done, drain and leave to cool. Once cool, use the top and bottom to peel off the skin and slice diagonally.
While the plantains are cooking and cooling, prepare the rest of the ingredients. Heat olive oil in a large cast iron skillet over medium heat.
Add the onions and sauté until they start to soften.
Add the peppers, garlic, tomato and thyme (add additional hot pepper here if using) and continue to sauté until the mix is softened and well combined.
Fold in the smoked salmon and continue to cook for an additional 2-3 minutes.
Serve over sliced plantains and garnish with chopped cilantro, sprinkle of flakey salt and freshly ground black pepper.
