*  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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