8 oz cream cheese, softened
1 Tbsp lemon juice
1 tsp finely grated lemon zest
1 Tbsp chopped dill weed
Salt and pepper
4 heads of Belgian endive
3 oz smoked salmon (lox), cut in 30 piece
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 ½ 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. Makes about 30 appetizers
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