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Fresh Stuffed Peppers

Thursday, November 18, 2010

This recipe was inspired by my trip to then Checkoslovakia long time ago when yours truly was pregnant with the other chef of this blog. :) I felt not well (to say the least), but was able to notice blooming cherries, the beauty of Prague, and gastronomic things we were offered in restaurants - koláče (buns with filling), knedliki (bread dumplings), slivovice (plum vodka - I swear I didn't drink it :), etc. Once they served us with hors d'oeuvre: fresh peppers stuffed with canned salmon paste. It was spicy, but refreshing and unexpected. Today I tried to reproduce it and did something similar, but used freshly salted salmon instead. Just another idea for your table...

What you need:
3-4 ounces salted salmon, minced
1/4 small onion, finely chopped
3-4 tbsp whipped cream cheese
Greens (parsley, dill, etc.) finely chopped
1/3 fresh hot pepper, very finely chopped
Salt to taste
2-3 long and thin fresh peppers (different colors), like Italian peppers

It's simple: mix salmon, cream cheese, onion, some greens, hot pepper in a food processor, add salt to taste. Cut off tops from peppers, remove seeds, and stuff them with this mass. If peppers are too narrow, cut them in two pieces to make it easier to fill.

Fill the peppers rather tightly, then put them in the fridge for about 30 minutes.
Before serving, take out, cut in 1/3" thick slices, carefully arrange on a serving plate, sprinkle with greens.

Peppers certainly can be stuffed with other things, like finely grated cheese with garlic and mayo.
Don't cut them too thin, otherwise the cheese mass will fall out.
I used only two colors of peppers, imagine what you could do with other colors - it would  be a  real piece of art. Create!

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