Peperoncini Stuffed With Smoked Salmon And Dill Cream

Recipe Ingredients

20		Peperoncini - drained
		(pickled Tuscan peppers, two 9 oz jars)
4 oz	113g	Cream cheese - softened
2 tablespoons	30ml	Unsalted butter - softened
2 tablespoons	30ml	Minced fresh dill
2 tablespoons	30ml	Minced shallot
2 teaspoons	10ml	Fresh lemon juice
3 oz	85g	Thinly-sliced smoked salmon - finely chopped

Recipe Instructions

Trim the stem ends of the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the peperoncini drain on paper towels.

In a bowl cream the cream cheese with the butter until the mixture is smooth, add the dill, the sallot, and the lemon juice, and combine the mixture well. Stir in the salmon and salt and pepper well.

Transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked slamon and dill cream into the peperoncini. The peperoncini may be prepared 1 day in advance and kept covered and chilled.

This recipe yields 20 hors d'oeuvres.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8896 broadcast 06-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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