Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Smoked Salmon and Poblano Salpicon

Salpicon de Chile Poblano con Salmon

Makes 1 1/2 cups, serving 12 as part of a party

This is one of the optional topping for the Luxury Guacamole Bar

Recipe from Season 7 Mexico - One Plate at a Time

Ingredients

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

Directions

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.
 

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