​Les Kincaid's



Enjoy This Recipe Courtesy of Chef Les Kincaid 

Pepperoncini Stuffed with Smoked Salmon & Dill Cream

35 to 40 pepperoncini (pickled Tuscan peppers), drained
8 ounces cream cheese, softened
1/2 stick sweet butter, softened
1/4 cup minced fresh dill
3 tablespoons minced shallot
1 tablespoon fresh lemon juice
6 ounces thinly sliced smoked salmon, chopped fine

Trim the stem ends of the pepperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the pepperoncini drain on paper towels. In a bowl cream the cream cheese with the butter until the mixture is smooth, add the dill, the shallot, the lemon juice, and combine the mixture well. 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 pepperoncini. This may be prepared 1 day in advance and kept covered and chilled.

Yield:  35-40 servings