Roasted poblano and smoked salmon salpicon

Peel the skin off the hot smoked salmon and flake it into a bowl.

Roast the poblanos on a chili roaster on high until blackened and blistered; cool, rub off the skin, remove the seed pod and seeds, and rinse briefly.

Chop the poblanos into quarter inch pieces and add to the salmon.

Chop the red onion into quarter inch pieces, rinse in a strainer under cold water, shake dry and add.

Add lime juice and crushed Mexican oregano; taste and add a sprinkling of salt.

Transfer to a serving bowl, wrap and refrigerate.