Trim the stem ends of the peperoncini at an angle and, wearing rubber
gloves, discard the seeds and ribs. Let the peperoncini 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, salt, and pepper well.
Transfer the mixture to a pastry bag fitted with a 1/2" decorative
or plain tip, and pipe the smoked salmon and dill cream into the
peperoncini. The peperoncini may be prepared 1 day in advance and kept
covered and chilled.
