8 ounces Cream Cheese, softened
1 tablespoon Lemon Juice
1 teaspoon finely grated Lemon Zest
1 tablespoon chopped Dill Weed
Salt and Pepper
4 heads of Belgian Endive
3 ounces Smoked Salmon (Lox), cut in 30 pieces
Preparation:
In a small bowl, mix the cream cheese, lemon juice
and lemon peel together. Stir in 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 teaspoon of 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.
