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! I call it The Log Mansion. 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!

Pepperoncini Peppers Stuffed with Smoked Salmon

20 to 24 pepperoncini 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, and 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, and 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