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Stuffed Pepperoncini with Smoked Salmon

Spicy, briny, creamy, and salty, this simple, retro-inspired appetizer is an unabashed crowd-pleaser. The peppers can be stuffed ahead of time, but be sure to wrap them in smoked salmon just before serving. From: Saveur MAKES ABOUT 18

12-oz. jar whole pepperoncini (about 18 peppers), drained
8 oz. cream cheese, softened
2 tbsp. crème fraîche, plus more for garnish
2 tbsp. finely chopped chives, plus more for garnish
2 tsp. lemon zest
Kosher salt and freshly ground black pepper, to taste
6 oz. thinly sliced smoked salmon, cut into 6"x1" strips

Make a 1" incision lengthwise in each pepperoncino. If you like, remove and discard the seeds. Dry peppers with paper towels; set aside. Mix cream cheese, crème fraîche, chives, zest, salt, and pepper in a bowl; transfer to a pastry bag fitted with a ½" tip. Pipe 1-1½ tbsp. filling into peppers. Wrap a strip of salmon around each pepper and secure with a toothpick; garnish with more crème fraîche and chives, if you like.