Stuffed Peproncini

20 Peperoncini (pickled tuscan 2 tb Minced shallot
4 oz Cream cheese, softened 2 ts Fresh lemon juice
2 tb Unsalted butter, softened 3 oz Thinly sliced smoked salmon,
2 tb Minced fresh dill

Instructions for Peperoncini Stuffed with Smoked Salmon and Dill Cream
Trim the stem ends of the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the peperoncini drain on paper towels. In a bowl cream the cream cheese with the butter until the mixture is smooth, add the dill, the sallot, a nd the lemon juice, and combine the mixture well. Stir in the salmon and salt and pepper well. Transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked slamon and dill cream into the peperoncini. The peperoncini may be prepared 1 day in advance and kept covered and chilled.