| 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 |
tb |
Unsalted butter, softened |
| 2 |
tb |
Minced fresh dill |
| 2 |
tb |
Minced shallot |
| 2 |
ts |
Fresh lemon juice |
| 3 |
oz |
Thinly sliced smoked salmon, finely chopped |
INSTRUCTIONS
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, 1997
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