Peperoncini Stuffed with Smoked Salmon and Dill Cream
| Yield: | 1 Servings |
| Categories: |
| 20 | Peperoncini (pickled tuscan peppers, about two 9-ounce jars), drained | |
| 4 | oz | Cream cheese, softened |
| 2 | tb | Unsalted butter, softened |
| 2 | tb | Minced fresh dill |
| 2 | tb | Minced shallot |
| 2 | ts | Fresh lemon juice |
| 3 | oz | Thinly sliced smoked salmon, finely chopped |
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