Spicy Avocado Smørrebrød with Roasted Poblano

Name: Spicy Avocado Smørrebrød with Roasted Poblano
Yield: 4 servings
Ingredients: 1 poblano chile; 2 tablespoons olive oil, divided; Kosher salt; 2 avocados; 1 small serrano chile, finely grated; ½ teaspoon finely grated lime zest, plus more for serving; 2 tablespoons fresh lime juice; 2 teaspoons unsweetened rice vinegar; Pinch of ground coriander; Freshly ground black pepper; 4 ½-inch-thick slices rye or whole grain bread, toasted; 2 tablespoons unsalted, toasted pumpkin seeds (pepitas)

Tartine, San Francisco, CA4 servingsSource

toast danish avocado serrano chile pumpkin seed easy quick snack breakfast

Spicy Avocado Smørrebrød with Roasted Poblano

Ingredients

1 poblano chile

2 tablespoons olive oil, divided

Kosher salt

2 avocados

1 small serrano chile, finely grated

½ teaspoon finely grated lime zest, plus more for serving

2 tablespoons fresh lime juice

2 teaspoons unsweetened rice vinegar

Pinch of ground coriander

Freshly ground black pepper

4 ½-inch-thick slices rye or whole grain bread, toasted

2 tablespoons unsalted, toasted pumpkin seeds (pepitas)

Method

Heat broiler. Broil poblano chile on a rimmed baking sheet, turning occasionally, until blackened in spots and blistered all over, 5–7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10 minutes. Peel chile, remove seeds, and slice into thin strips. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt.

Mash avocado with a fork in a medium bowl, then gently mix in serrano chile, lime juice, vinegar, coriander, ½ tsp. lime zest, and remaining 1 Tbsp. oil. Season with salt and pepper.

Thickly spread avocado mixture over toast and top with sliced poblano chile, pumpkin seeds, and more lime zest.