Endive with Smoked Salmon and Dill

These endive spears topped with smoked salmon, cream cheese and fresh herbs, are elegant no-bake bites that get high marks for presentation. They're ideal for cocktail parties and dinner parties and so easy-to-assemble, you can add it to any brunch or buffet table too.


INGREDIENTS

16 Belgian endive leaves
5 ounces smoked salmon, thinly sliced
1/2 cup cream cheese, room temperature
1 tbsp. chopped green onion
1 tbsp. chopped fresh dill
1 tbsp. lemon juice
Salt and freshly ground pepper, to taste
1 tbsp. minced chives, for garnish


PREPARATION

Whip the cream cheese until smooth. Beat in green onions, lemon juice, salt and pepper.

Spoon about ½ tbsp. cream cheese mixture into each endive leaf. Lay a slice of salmon on top. Garnish with chives. Repeat with remaining endive leaves. Makes 16 pieces. For a cocktail party, serve on a big platter. For a dinner party starter, serve 2 to 3 pieces per person.



Yield: 16 servings.