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Appetizers | |
| 8 ounces (3 medium) fresh poblano chiles 1/2 medium red onion, chopped into 1/4-inch pieces 4 ounces smoked salmon (the fully-cooked hot-smoked salmon available widely is good, as is traditional smoked salmon), skin removed, flesh broken into 1/4-inch pieces 1/2 teaspoon dried oregano, preferably Mexican 1 to 2 tablespoons fresh lime juice | |
| Over an open flame or 4 inches below a preheated broiler, roast the poblanos, turning them regularly until evenly blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for the broiler. Place in a bowl, cover with a kitchen towel and let cool until handleable. Rub off the blackened skin, then pull out the stem and seed pod; briefly rinse to remove any bits of skin and stray seeds. Chop into 1/4-inch pieces and scoop into a medium bowl. Scoop the onion into a strainer, rinse under cold water, shake off the excess and transfer to the bowl along with the smoked salmon, oregano and lime juice. Taste and season with salt, if necessary. Cover and refrigerate. | |
Unrated | |
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