Title: Peperoncini Stuffed with Smoked Salmon and Dill Cream
Categories: Cooking liv, Import
Yield: 1 Servings

20 Peperoncini (pickled tuscan
-peppers, about two 9-ounce
-jars), drained
4 oz Cream cheese, softened
2 tb Unsalted butter, softened
2 tb Minced fresh dill
2 tb Minced shallot
2 ts Fresh lemon juice
3 oz Thinly sliced smoked salmon,
-finely chopped

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

Yield: 20 hors d'oeuvres

Recipe by: Cooking Live Show #CL8896 Posted to MC-Recipe Digest V1 #640 by
"Angele and Jon Freeman" on Jun 10, 1997