Nov 28, 2006
Smoked Salmon Endives
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup minced fresh dill
- 2 scallions, finely chopped
- 1 teaspoon (packed) grated lemon peel
- 4 Belgian endives
- 8 ounces smoked salmon fillets, broken into 1-inch pieces
- 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 salmon piece. Arrange filled leaves on platter. (Can be made 6 hours ahead. Cover; chill.)
Makes about 34.
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