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Tostones With Smoked Salmon

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2 large green plantains (about 10 ounces each)

6 cups water

Kosher salt

2 cups vegetable oil, for frying

1/3 cup sour cream

2 tablespoons finely chopped dill, plus dill sprigs for garnish

2 teaspoons fresh lime juice

6 ounces thinly sliced smoked salmon, cut into 12 even pieces

Paper-thin lime slices, quartered, for garnish

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