Peperoncini Stuffed With Smoked Salmon

Total Time: 25 mins Preparation Time: 25 mins

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

Recipe

• 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 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.