These are great appetizer for a small catering gig or party. They are a bit time consuming but are very well received always!

  • 30 pepperoncinis – seeded and drained

Make sure to wear gloves while handling the peppers.  Although not scorchingly hot, prolong exposure can cause pain.

Cut the tip off the pepper at an angle and using a small dessert spoon, scrape the seeds out of the pepper, leaving the stem in tact.  Place the peppers in single layers on paper towels in a glass  9×13 pan, cover well and let sit overnight in the refrigerator.

  • 1 pound smoked Norwegian or Scottish salmon, not too salty, cut into inch cubes
  • 1/2 cup heavy cream
  • Juice of 1/2 lemon
  • 1 tablespoon chives, finely chopped

Break salmon apart into large chunks and add to food processor with all other ingredients.  Blend until smooth. Put in a large, non-metallic bowl, cover tightly and refrigerate until the mousse firms up a bit.  (Can be made the day ahead along with the peppers.)

Use a pastry bag to pipe the mousse into the pepper.  Layer again and refrigerate for about an hour.