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