Peperoncini Stuffed With Smoked Salmon

pittgal's Note:

Originally from a 1990 Gourmet Magazine.... the original recipe called for dill, I omit it and it still tastes great. A good low carb appetizer. Instead of a pastry bag I have used a ziploc with a hole cut in the corner to stuff the peppers with the cream cheese mixture.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Serves: 14

Yield: 35.0 peppers

• 35 -40 three to four 9-ounce jars pepperoncini peppers , drained (pickled Tuscan peppers)
• 8 ounces cream cheese , softened
• ¼ cup unsalted butter , softened
• 3 tablespoons minced shallots
• 1 tablespoon fresh lemon juice
• 6 ounces thinly sliced smoked salmon , chopped fine

Directions:

1. Trim the stem ends off the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs.
2. Let the peperoncini drain on paper towels.
3. In a bowl cream the cream cheese with the butter until the mixture is smooth, add the shallot, and the lemon juice, and combine the mixture well.
4. Stir in the salmon and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked salmon and dill cream into the peperoncini.
5. The peperoncini may be prepared 1 day in advance and kept covered and chilled.

Reviews

[L'ecole]

A little more of a hassle than the recipe suggests (allow more time, especially if you don't have a pastry bag, etc.), but well worth the effort! By the way, if the mixture seems a little too dry to be able to stuff the peppers properly, you can always use some of the liquid from the peppers! Also, if you can find a brand of jarred peperoncini that mostly contains larger peppers, that will definitely make your life easier!