Peperoncini Stuffed With Smoked Salmon

1. 1

   Trim the stem ends off the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs.

2. 2

   Let the peperoncini drain on paper towels.

3. 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. 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. 5

   The peperoncini may be prepared 1 day in advance and kept covered and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.