Peperoncini Stuffed With Smoked Salmon
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
35 peppers
- Serves:
- 14
ingredients
- 35 -40 three to four 9-ounce jars pepperoncini peppers, drained (pickled Tuscan peppers)
- 8 ounces cream cheese, softened
- 1⁄4 cup unsalted butter, softened
- 3 tablespoons minced shallots
- 1 tablespoon fresh lemon juice
- 6 ounces thinly sliced smoked salmon, chopped fine
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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Reviews
-
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!
RECIPE SUBMITTED BY
Working mom of 2 girls. I love to cook and wow my dinner guests. I am always looking for a new great recipe.