Peperoncini Stuffed with Smoked Salmon and Dill Cream

Ingredients

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

Epicurious

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