Pepperoncini Stuffed with Smoked Salmon and Dill Cream
From Sara Moulton, Gourmet Magazine
20 pepperoncini, drained
4 ounces cream cheese, softened
2 Tbsp unsalted butter
2 Tbsp fresh minced dill
2 Tbsp minced shallot
2 tsp fresh lemon juice
3 ounces thinly sliced smoked salmon, finely chopped
Trim the stem ends of the pepperoncini at an angle, wearing rubber gloves, remove the seeds and ribs. Let the pepperoncini drain on paper towel.
In a bowl cream the cream cheese with butter until the mixture is smooth. Add the dill, shallot and lemon juice. Mix well. Stir in the salmon and add salt and pepper to taste.
Transfer to a pastry bag with a decorative or plain tip. Pipe the cream into the pepperoncini.
May be prepared one day ahead.