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Peperoncini Stuffed With Smoked Salmon & Dill Cream

Peperoncini Stuffed With Smoked Salmon & Dill Cream comes together with Cream Cheese Softened, Unsalted Butter Softened, and Fresh Lemon Juice. Keep it handy for the next time you cook it.

Ingredients

• 4 oz
• 2 tbsp
• 2 tsp

Method (preview)

1. 1

   Trim the stem ends of the peperoncini at an angle and, wearing rubber gloves, d iscard the seeds and ribs.

2. 2

   Let the peperoncini drain on paper towels.

3. 3

   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.

4. 4

   Stir in the salmon and salt a nd pepper well.

5. 5

   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.