Stuffed Pepperoncini with Smoked Salmon

By polloazul

Ingredients

• 1 (12-oz.) jar whole pepperoncini (about 18 peppers), drained
• 8 oz. cream cheese, softened
• 2 tbsp. crème fraîche, plus more for garnish
• 2 tbsp. finely chopped chives, plus more for garnish
• 2 tsp. lemon zest
• Kosher salt and freshly ground black pepper, to taste
• 6 oz. thinly sliced smoked salmon, cut into 6"x1" strips

Details

Adapted from saveur.com

Preparation

Step 1

Make a 1" incision lengthwise in each pepperoncino. If you like, remove and discard the seeds. Dry peppers with paper towels; set aside. Mix cream cheese, crème fraîche, chives, zest, salt, and pepper in a bowl; transfer to a pastry bag fitted with a ½" tip. Pipe 1-1½ tbsp. filling into peppers. Wrap a strip of salmon around each pepper and secure with a toothpick; garnish with more crème fraîche and chives, if you like.