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Smoked Salmon And Poblano Salpicon


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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

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