*  Exported from  MasterCook  *
 
            Peperoncini Stuffed With Smoked Salmon & Dill Cream
 
 Recipe By     : Cooking Live Show #CL8896
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   20                    peperoncini (pickled tuscan peppers -- about two 9-ounc
 e
                         -- jars), drained
    4      ounces        cream cheese -- softened
    2      tablespoons   unsalted butter -- softened
    2      tablespoons   minced fresh dill
    2      tablespoons   minced shallot
    2      teaspoons     fresh lemon juice
    3      ounces        thinly sliced smoked salmon -- finely chopped
 
 Trim the stem ends of the peperoncini at an angle and, wearing rubber gloves, d
 iscard 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 di
 ll, the sallot, a
 nd the lemon juice, and combine the mixture well. Stir in the salmon and salt a
 nd pepper well. Transfer the mixture to a pastry bag fitted with a 1/2-inch dec
 orative or plain tip, and pipe the smoked slamon and dill cream into the pepero
 ncini. The pepero
 ncini may be prepared 1 day in advance and kept covered and chilled.
 
 Yield: 20 hors d'oeuvres
 
 
 
 
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