Ingredients
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35 - 40
-
8
-
1/4
-
3
-
1
-
6
-
-
-
-
-
-
-
-
-
Directions
Peperoncini Stuffed With Smoked Salmon, Originally from a 1990 Gourmet Magazine the original recipe called for dill, I omit it and it still tastes great A good low carb appetizer Instead of a pastry bag I have used a ziploc with a hole cut in the corner to stuff the peppers with the cream cheese mixture , A little more of a hassle than the recipe suggests (allow more time, especially if you don’t have a pastry bag, etc ), but well worth the effort! By the way, if the mixture seems a little too dry to be able to stuff the peppers properly, you can always use some of the liquid from the peppers! Also, if you can find a brand of jarred peperoncini that mostly contains larger peppers, that will definitely make your life easier!, Originally from a 1990 Gourmet Magazine the original recipe called for dill, I omit it and it still tastes great A good low carb appetizer Instead of a pastry bag I have used a ziploc with a hole cut in the corner to stuff the peppers with the cream cheese mixture
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Steps
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1
Done
|
Trim the Stem Ends Off the Peperoncini at an Angle and, Wearing Rubber Gloves, Discard the Seeds and Ribs. |
|
2
Done
|
Let the Peperoncini Drain on Paper Towels. |
|
3
Done
|
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
Done
|
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
Done
|
the Peperoncini May Be Prepared 1 Day in Advance and Kept Covered and Chilled. |
