Smoked Salmon & Potato Stuffed Banana Peppers
- Filling: 6 sm. Yukon Gold Potatoes, peeled and cut up
- 1 Tbs butter
- 3 large shallots, minced
- 1 sm. bulb fennel, minced
- 4 grn onions, minced
- (4.5 oz) smoked salmon filet, finely chopped
- (4 oz) lox, finely chopped
- (3 oz) pkg cream cheese
- 3/4 cup evaporated milk (or whipping cream or 1/2 and 1/2)
- 1 Tbs fresh lemon juice
- 3 Tbs fresh dill, minced
- fresh ground pepper
- 2 jars (32 oz)whole banana peppers (about 14 lg peppers), drained, rinsed, and patted dry
- Sauce: 1 Tbs butter
- 1 lg clove garlic, finely minced
- 1/2 red bell pepper, finely chopped
- 1/2 c. whipping cream
- pinch kosher salt
- finely chopped parsley, to garnish
- 1. Cover potatoes with lightly salted water, boil till tender.
- 2. Meanwhile, saute fennel in butter till soft, then add shallot and grn onion. Saute 2 min, then add both types of salmon. Saute just till lox turns opaque, then remove from heat and set aside.
- 3. When potatoes are done, drain and return to pot. Add cream cheese, evaporated milk, and lemon juice. Cream together w/ hand mixer. Fold in Salmon mixture and fresh dill. Season to taste w/ pepper. (Be careful adding any salt - filling becomes saltier-tasting after baking!)
- 4. Pipe filling into drained peppers, bake at 350 for 15-20 min, till heated thru and pepper is tender-crisp.
- 5. While baking, make sauce: Saute garlic in butter 30 sec. Add bell pepper and sate another 30 sec. Add cream and let thicken till coats back of spoon. Add pinch salt (not too much! Pepper and filling are naturally salty!).
- 6. To serve as 1st course, place 2 peppers on plate in "X" shape. Spoon small amt sauce over center, and garnish w/ parsley. Pretty!
filling, butter, shallots, bulb fennel, onions, salmon filet, cream cheese, milk, lemon juice, dill, fresh ground pepper, banana peppers, butter, clove garlic, red bell pepper, whipping cream, kosher salt, parsley
Taken from www.epicurious.com/recipes/member/views/smoked-salmon-potato-stuffed-banana-peppers-1201803 (may not work)