Peperoncini Stuffed With Smoked Salmon& Dill Cream

* Exported from MasterCook *

Peperoncini Stuffed With Smoked Salmon & Dill Cream

Recipe By : Cooking Live Show #CL8896
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 peperoncini (pickled tuscan peppers -- about two 9-ounc
e
-- 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

Trim the stem ends of the peperoncini at an angle and, wearing rubber gloves, d
iscard 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 di
ll, the sallot, a
nd the lemon juice, and combine the mixture well. Stir in the salmon and salt a
nd pepper well. Transfer the mixture to a pastry bag fitted with a 1/2-inch dec
orative or plain tip, and pipe the smoked slamon and dill cream into the pepero
ncini. The pepero
ncini may be prepared 1 day in advance and kept covered and chilled.

Yield: 20 hors d'oeuvres




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