salmon, peperoncini, and log cabins
These stuffed peppers are my idea of delicious and classy “poppers” and are a Christmas tradition in our house. The pink salmon against the green pepper looks great on a holiday buffet.
This past July I made these for Jeff and Jen while we were spending a week at their amazing lakeside log cabin in Northern Wisconsin. It’s hard to call it a cabin, because it’s such a big beautiful home filled with rustic and classic décor, happy kids running about, great food, and tons of fun! Plus, to get out of our 110+ degree heat in July and relax in the cool pines with great friends… truly a slice of heaven on earth!
Peperoncini Peppers Stuffed with Smoked Salmon
20 to 24 peperoncini peppers
4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons fresh dill leaves
1 small shallot, peeled and roughly chopped
3 ounces thinly sliced smoked salmon
Dill sprigs for garnish
Make a slip in one side of each pepper, clean out and discard the seeds and ribs. Let the peppers drain on paper towels.
In the bowl of a food processor blend the cream cheese, butter, lemon juice, salt and pepper until smooth. Add the dill, shallot, and salmon to the processor bowl; pulse until the mixture is just combined, do not puree. It should not be a smooth mixture, instead it should still have some texture.
Use a spatula to transfer the mixture to a pastry bag fitted with a plain tip or into a zip-lock bag with one corner snipped off. Pipe the salmon mixture into the slit of each pepper, garnish with a small sprig of dill. Place stuffed peppers on a serving plate lined with dill sprigs and serve at room temperature. (May be prepared 1 day in advance, covered and chilled. Bring to room temperature before serving.)
Makes 20 to 24