Peperoncini Stuffed with Smoked Salmon and Dill Cream

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    • 35 to 40 peperconcini (pickled Tuscan peppers), drained
    • 8 ounces cream cheese, softened
    • 1/2 stick unsalted butter, softened
    • 1/4 cup minced fresh dill
    • 3 tablespoons minced shallot
    • 1 tablespoon fresh lemon juice
    • 6 ounces thinly sliced smoked salmon, chopped fine


    Step 1

    Trim the stem ends of the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the peperconcini drain on paper towels. In a bowl cream the cream cheese with the butter until the mixture is smooth, add the dill, the shallot, the lemon juice, combine the mixture well. 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 peperconcini. The may be prepared 1 day in advance and kept covered and chilled.;

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