Peperoncini stuffed with smoked salmon and dill cream

Ingredients

Quantity		Ingredient
20		Peperoncini (pickled tuscan peppers, about two 9-ounce jars), drained
4	ounces	Cream cheese, softened
2	tablespoons	Unsalted butter, softened
2	tablespoons	Minced fresh dill
2	tablespoons	Minced shallot
2	teaspoons	Fresh lemon juice
3	ounces	Thinly sliced smoked salmon, finely chopped

Directions

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, a nd 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 ½-inch decorative or plain tip, and pipe the smoked slamon and dill cream into the peperoncini. The pepero ncini may be prepared 1 day in advance and kept covered and chilled.

Yield: 20 hors d'oeuvres

Recipe by: Cooking Live Show #CL8896 Posted to MC-Recipe Digest V1 #640 by "Angele and Jon Freeman" <jfreeman@...> on Jun 10, 1997

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