| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Tuscan | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 20 | Peperoncini, pickled tuscan | |
| peppers about two | ||
| 9-ounce | ||
| jars drained | ||
| 4 | oz | Cream cheese, softened |
| 2 | T | Unsalted butter, softened |
| 2 | T | Minced fresh dill |
| 2 | T | Minced shallot |
| 2 | t | Fresh lemon juice |
| 3 | oz | Thinly sliced smoked salmon |
| finely chopped |
INSTRUCTIONS
1997 Trim the stem ends of the peperoncini at an angle and, wearing rubber gloves, discard 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 dill, the sallot, a nd the lemon juice, and combine the mixture well. Stir in the salmon and salt and pepper well. Transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked slamon and dill cream into the peperoncini. The pepero ncini may be prepared 1 day in advance and kept covered and chilled. Yield: 20 hors d'oeuvres Recipe by: Cooking Live Show #CL8896 Posted to MC-Recipe Digest V1 #640 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 10,
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Nutrition (calculated from recipe ingredients)
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Calories: 723
Calories From Fat: 580
Total Fat: 65.9g
Cholesterol: 205.4mg
Sodium: 2083.5mg
Potassium: 594.5mg
Carbohydrates: 12.2g
Fiber: <1g
Sugar: 3.9g
Protein: 24.3g