Peperoncini Stuffed With Smoked Salmon And Dill Cream Recipes

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PEPERONCINI STUFFED WITH SMOKED SALMON AND DILL CREAM



Peperoncini Stuffed with Smoked Salmon and Dill Cream image

Categories     No-Cook     Quick & Easy     Cream Cheese     Salmon     Hot Pepper     Chill     Dill     Gourmet

Yield Makes 35 to 40 stuffed peperoncini

Number Of Ingredients 7

35 to 40 (three to four 9-ounce jars) peperoncini (pickled Tuscan peppers), drained
8 ounces cream cheese, softened
1/2 stick (1/4 cup) unsalted 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

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 dill, 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.

PEPERONCINI STUFFED WITH SMOKED SALMON



Peperoncini Stuffed With Smoked Salmon image

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.

Provided by pittgal

Categories     Low Protein

Time 25m

Yield 35 peppers, 14 serving(s)

Number Of Ingredients 6

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

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.

MUSHROOM CAPS STUFFED WITH SMOKED SALMON



Mushroom Caps Stuffed With Smoked Salmon image

We smoke our own salmon, so I am always looking for something different to do with it. I often make mushroom caps stuffed with a crab mixture, so I thought, "Why not smoked salmon?" I think they go well together, and those who have eaten them really enjoy them.

Provided by Paja9203

Categories     Vegetable

Time 30m

Yield 18 mushrooms

Number Of Ingredients 11

18 jumbo mushrooms
175 g cream cheese, about 3/4 cup (light is fine)
1 tablespoon mayonnaise (light is fine)
175 g smoked salmon, about 3/4 cup
1/2 teaspoon dried dill
1 tablespoon fresh lemon juice
1 tablespoon margarine or 1 tablespoon butter
1/4 cup chopped parsley
1/2 cup fresh breadcrumb
2 tablespoons grated parmesan cheese
2 tablespoons margarine or 2 tablespoons butter, melted

Steps:

  • Clean mushrooms by wiping (do not wash.).
  • Take stems out of mushrooms and save for another purpose.
  • Combine cream cheese, mayonnaise, smoked salmon, dill, lemon juice,margarine, 1 tablespoons butter, and parsley. Mix well.
  • Brush insides and outsides of mushrooms with olive oil.
  • Stuff mushrooms with cream cheese mixture, mounding it up a little.
  • Mix the breadcrumbs, parmesan cheese and melted margarine and sprinkle over the mushrooms.
  • Bake at 375 degrees for 15 to 20 minutes.
  • The bread crumbs should be golden brown.
  • Take care when eating. They will be very hot and there will be some very hot liquid in the mushroom.

SALMON FILLETS IN DILL-PEPERONCINI CREAM SAUCE



Salmon Fillets in Dill-Peperoncini Cream Sauce image

Categories     Milk/Cream     Pepper     Quick & Easy     Salmon     Shallot     Dill     Gourmet

Yield Serves 4

Number Of Ingredients 8

4 (6-ounce) salmon fillets, skinned
1 tablespoon vegetable oil
1 shallot, finely chopped
1 1/2 tablespoons peperoncini (3), seeded and minced
1 cup half-and-half
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons chopped fresh dill
4 lemon wedges

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.

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