After weeks of blogstalking and baking out of Dorie's book I decided that for this weekend's guests I would reach back into my own recipe clippings and cook some of the very first things I ever prepared for others. This recipe is the very first I ever clipped out of Gourmet Magazine. It was in my first subscribed issue and I ended up cooking my way through the entire issue. The feature was on picnics with various dishes presented visually on a turned over canoe on a lake. Gourmet was not very practical-- more about the fantasy of cooking than anything else and could be a bit intimidating...perhaps leading to its ultimate downfall?
This is one of those recipes that you will make once and then forever have it committed to your memory as you will be inundated with requests to bring them with you to potlucks and picnics. Removing the seeds from the peperoncini takes away the heat, leaving just enough to get cooled by the salmon dill cream. People expecting them to be too spicy will be pleasantly surprised by the great combination of flavors. Be sure to mince the shallot fine so you don't clog your pastry bag tip. And while I'm thinking of it, just go and get a pastry bag if you don't have one. They are cheap and cutting a hole in the corner of a Ziplock just won't cut it for this one. Make them a day ahead for even more ease on party day.
Peperoncini Stuffed with Salmon Dill Cream
Lovingly clipped from Gourmet Magazine
- 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