Pepperoncini Stuffed with Smoked Salmon and Dill Cream

1. 1

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

2. 2

   Let the pepperoncini drain on paper towels.

3. 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. 4

   Stir in the salmon and salt and pepper well.

5. 5

   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 pepperoncini.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.