Recipe courtesy of Gourmet Magazine
Level:
Easy

Ingredients

Directions

Trim the stem ends of the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the peperconcini 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, 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 peperconcini. The may be prepared 1 day in advance and kept covered and chilled.;

IDEAS YOU'LL LOVE

Stuffed Pork Tenderloin

Recipe courtesy of Edison Mays Jr.

Sausage and Apple Stuffing

Recipe courtesy of Food Network Kitchen

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Ham and Cheese Stuffed Chicken Breasts

Recipe courtesy of Food Network Kitchen

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Sausage-Stuffed Mushrooms

Recipe courtesy of Ina Garten

Brie-Stuffed Mushrooms

Recipe courtesy of Ree Drummond

Herb Stuffed Leg of Lamb

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Greek-Style Stuffed Peppers

Recipe courtesy of Ellie Krieger

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking