Endive Leaves with Smoked Salmon
Barquettes d'endives au saumon fumé
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INGREDIENTS 8-ounces cream cheese, softened
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon chopped chives
1 tablespoon chopped dill weed
Salt and pepper, to taste
4 heads Belgian endive
3-ounces smoked salmon (lox), cut into 30 piecesIn a small bowl, mix the cream cheese, lemon juice and lemon peel together. Stir in the chopped chives and dill. Season to taste with salt and pepper. Cover and refrigerate.
Separate endives into leaves. Pipe or spoon about 1-1/2 teaspoons of the cheese mixture at the wide end of each endive leaf. Top with a piece of smoked salmon.
Arrange in concentric circles on a round platter.
Makes about 30 appetizers