Peperoncini Stuffed With Smoked Salmon And Dill Cream Recipes

PEPERONCINI STUFFED WITH SMOKED SALMON

Steps:

• Trim the stem ends off 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 shallot, and 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 peperoncini.
• The peperoncini may be prepared 1 day in advance and kept covered and chilled.

SALMON FILLETS IN DILL-PEPERONCINI CREAM SAUCE

Steps:

• Pat salmon dry and season with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook salmon, turning once, until just cooked through, about 7 minutes. Transfer salmon to a platter.
• Cook shallot in skillet over moderate heat, stirring, until softened. Stir in peperoncini, half-and-half, parsley, and 1 tablespoon dill and simmer until sauce is slightly thickened, about 3 minutes. Stir in remaining tablespoon dill and salt and pepper to taste.
• Pour sauce over salmon and serve with lemon wedges.