Coal Cracker Candy Salmon
By Published: July 26, 2013
- Yield: 20 Servings
- Prep: 20 mins
- Cook: 10 mins
- Ready In: 60 mins
Ingredients
- 20 pepperoncine about 2, 9 oz. jars
- 4 oz. cream cheese softened
- 2 tbs. sour cream
- 2 tbs. fresh minced dill
- 2 tbs. minced shallots
- 2 tbs. fresh lemon juice
- 4 oz. smoked salmon finely chopped
Instructions
- Trim the ends of the pepperoncine, wearing rubber gloves, discard the seeds and ribs. Drain on paper towels. In a bowl cream the cream cheese with the sour cream until smooth, add dill, shallots, and lemon juice, and combine well. Fold in the salmon and salt and pepper to taste. Transfer the mixture to a jerky shooter (Sportsman's Table's Jerky Shooter will work great, item #JSK01), with small round tip and slowly fill the peppers. Put in the fridge till ready to serve. Any left in bowel put on crackers for yourself. Any kind of peppers can be used for this, or just use as a dip, this is worth making trust me. ( this can be doubled with ease).
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