"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Click Here to Login
Thread Tools Display Modes
Old 10-28-2006, 05:51 AM   #11
caliloo's Avatar
Join Date: Jan 2006
Posts: 60
These are quite good........

Pepperoncini Stuffed with Smoked Salmon and Dill Cream
Recipe courtesy of Gourmet Magazine

Recipe Summary
Yield: 20 hors d'oeuvres

20 pepperoncini (pickled Tuscan peppers, about two 9-ounce jars), drained
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
2 tablespoons minced fresh dill
2 tablespoons minced shallot
2 teaspoons fresh lemon juice
3 ounces thinly sliced smoked salmon, finely chopped

Trim the stem ends of the pepperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the pepperoncini drain on paper towels. In a bowl cream the cream cheese with the butter until the mixture is smooth, add the dill, the shallot, and 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 salmon and dill cream into the pepperoncini. The pepperoncini may be prepared 1 day in advance and kept covered and chilled.

"A medium Vodka dry Martini--with a slice of lemon peel. Shaken and not stirred." James Bond
caliloo is offline   Reply With Quote
Old 10-28-2006, 09:20 AM   #12
Sous Chef
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
these are tasty little morsels...


4 piecrusts -- refrigerated, 9"
1 1/2 cups half and half
4 eggs -- beaten
1/4 pound salmon -- smoked & chopped
2 ounces Monterey Jack cheese -- shredded
1/4 cup green onions -- minced
1/2 teaspoon dillweed -- dried, whole
1/4 teaspoon salt
1/8 teaspoon pepper

Cut each piecrust into 14 circles, using a 2 1/2" round cutter. Place rounds in greased miniature (1 3/4") muffin cups; trim excess pastry.
Combine 1/2 & 1/2 and eggs in medium bowl; stir w/wire whisk till well blended.
Stir in salmon & remaining ingredients.

Spoon 1 T. salmon mixture into each pastry shell. Bake at 375 for 25-30 min. or till set.
Remove from pans, & cool on wire racks.

TO STORE: Freeze tarts in a labeled airtight container up to 2 weeks.
TO SERVE: Thaw at room temp. Place on baking sheets; cover and bake at 375 for 5-10 min. or till hot.
"4 dozen"

Serving Ideas : Wines: White:California or Washington Sauvignon Blanc; French or New Zealand Riesling
Red: California Melot, or Pinot Noir; Australia Shiraz; Oregon Pinot Noir

What great ideas everyone is posting - gotta love smoked salmon!! ;)

cjs is offline   Reply With Quote
Old 11-15-2007, 07:59 PM   #13
Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Originally Posted by boufa06 View Post
Here is a recipe for you:

300gm smoked salmon
125gm unsalted butter
1 small onion, finely chopped
2 tsps lemon juice
1 tsp French mustard
2 tbsps cream
1/4 tsp tabasco
1 tsp drained capers

Process all ingredients until smooth, stopping occasionally to scrape down the side of the bowl. Spoon mixture into serving dish. Smooth top of pate with knife or spatula. Refrigerate several hours or overnight until firm. Serves 4 to 6.
Bump. Could someone help me with the U.S. equivalents for the smoked salmon and butter, please?

QSis is offline   Reply With Quote
Old 11-15-2007, 08:58 PM   #14
Executive Chef
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
This is a site link on DC which may be of use.

Food Conversion Charts

Based on that site, 10.5 oz of smoked salmon, and about 4.4oz of butter. I work in metric too so don't know the accuracy of the site.
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 11-15-2007, 10:32 PM   #15
Head Chef
Join Date: Jun 2007
Posts: 1,783
Qsis, are you still interested in some more appys? This one's really kewl.

Smoked Salmon Lollipops
*amy* is offline   Reply With Quote
Old 11-16-2007, 12:43 AM   #16
Executive Chef
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Also try this link
Tasmanian Atlantic Salmon

Several of the recipes can be adapted for smoked salmon instead.
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 11-19-2007, 03:26 AM   #17
Head Chef
merstar's Avatar
Join Date: Aug 2004
Posts: 2,002
These are fantastic:



1/2 cup cream cheese, softened
1/2 cup smoked salmon, chopped
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense pumpernickel rounds, squares, or quartered sandwich slices


1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. (I sprinkled a little freshly ground black pepper on top). Garnish with lemon wedges and fresh dill.

Serves 6
merstar is offline   Reply With Quote
Old 11-19-2007, 10:11 AM   #18
Head Chef
Jeff G.'s Avatar
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Salmon, Bousin garlic spread, small piece of red onion on a good quality cracker..

Something about fresh onion with smoked salmon.....

Jeff G. is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:23 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.