Share Endive with Smoked Salmon (Finger Food)

1 8-ounce package cream cheese, room temperature
1/2 cup minced fresh dill (from about 3 bunches)
2 green onions, finely chopped (I used fresh chives from the yard instead)
1 teaspoon (packed) grated lemon peel (I used fresh picked organic lemons from our yard which I think made it better))
4 heads of Belgian endive (green and red, if available)
8 ounces smoked salmon or trout fillets, broken into 1-inch pieces
Fresh dill sprigs
note: we got fresh smoked from the local “smoker guy” and it made these fabulous!
Mix first 4 ingredients in small bowl. Season with freshly ground black pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)
Separate endive into leaves. Spread small amount of cheese mixture on base end of each leaf. Top with trout piece; garnish with small dill sprig. Arrange filled leaves on platter. (Can be made 6 hours ahead. Cover; chill.)
Have to mention that Karen did a fab job of filling the leaves and Kay’s decorating and arranging was gorgeuos.
Originally from Bon App?tit Magazine – November 2003

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