Peperoncini Stuffed With Smoked Salmon And Dill Cream
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
230 g
Cream Cheese (softened)1 cup
Dill (minced fresh)3 tbsps
Shallot (minced)1 tbsp
Lemon Juice (fresh)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 dill, 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
6
Trim the stem ends off the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs
7
Let the peperoncini drain on paper towels
8
In a bowl cream the cream cheese with the butter until the mixture is smooth, add the dill, the shallot, and the lemon juice, and combine the mixture well
9
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
10
The peperoncini may be prepared 1 day in advance and kept covered and chilled