Peperoncini Stuffed With Smoked Salmon

Recipe by pittgal
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 14
YIELD: 35 peppers
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim the stem ends off 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 shallot, and the lemon juice, and combine the mixture well.
  • 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.
  • The peperoncini may be prepared 1 day in advance and kept covered and chilled.
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