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Nutrition Facts
Serving Size 1 (218g) Recipe makes 14 servings
Calories 140
Calories from Fat 87		(61%)
Amount Per Serving		%DV
	Total Fat 9.7g	14%
	Saturated Fat 5.8g	28%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 29mg		9%
Sodium 2290mg		95%
Potassium 392mg		11%
Total Carbohydrate 10.2g		3%
	Dietary Fiber 2.4g	9%
	Sugars 6.1g
Protein 5.3g		10%
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Peperoncini Stuffed With Smoked Salmon

Recipe #394081 | 25 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: pittgal
Oct 12, 2009

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.

SERVES 14 , 35 peppers (change servings and units)

Ingredients

35-40 three to four 9-ounce jars pepperoncini peppers, drained (pickled Tuscan peppers)
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
3 tablespoons minced shallots
1 tablespoon fresh lemon juice
6 ounces thinly sliced smoked salmon, chopped fine

Directions

1
Trim the stem ends off the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs.
2
Let the peperoncini drain on paper towels.
3
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
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
The peperoncini may be prepared 1 day in advance and kept covered and chilled.