Stuffed Pepperoncini w/Smoked Salmon
Why I Love This Recipe
This recipe came from Saveur magazine...it's a wonderful ONE BITE hors'doeuvre!
Recipe courtesy Emeril Lagasse, 2002
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-creme-fraiche-recipe.html?oc=linkback
Ingredients You'll Need
1 (12 oz) jar whole pepperoncini (about 18 peppers) drained
8 oz. cream cheese, softened
2 tbsp. creme fraiche, 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
1 cup heavy cream
2 tablespoons buttermilk
Make a 1" incision lengthwise in each pepperoncini. If you like, remove and discard the seeds. Dry peppers with paper towels; set aside. Mix cream cheese, creme fraiche, chives, zest, salt and pepper in a bowl; transfer to a pastry bag fitted with a 1/2" tip. Pipe 1-1 1/2 tbsp. filling into peppers. Wrap a strip of salmon around each pepper and secure with a toothpick; garnish with more creme fraiche and chives, if you like.
CREME FRAICHE INSTRUCTIONS
In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week).