Salpicón is a light, refreshing salad that can be eaten by itself or on top of tostadas or chalupas. In this satisfying version from celebrity chef Rick Bayless, you can use either salmon or mushrooms.
Salpicón del Chile Poblano (Roasted Poblano Salpicón)
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, or 6 ounces fresh mushrooms (oyster mushrooms would be my first choice), touch stems cut off, caps cut into 1/4-inch-wide strips about 1-inch long
1/2 teaspoon dried oregano, preferably Mexican
2 tablespoons fresh lime juice (you may want to use less if you are using smoked salmon)
Salt, if using mushrooms
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 easy to handle. 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 mushrooms (or smoked salmon), oregano and lime juice. taste and season with salt if using mushrooms, usually about 1/2 teaspoon. (If using smoked salmon you won’t need salt.) Cover and refrigerate.
Makes 1 1/2 cups or 12 servings as part of a party.
From “Fiesta at Rick’s” by Rick Bayless with Deann Groen Bayless