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| Smoked Salmon-filled Belgian Endive Ingredients 6 ounces smoked salmon 2 Tablespoons olive oil 1 Tablespoon lemon juice 2 Tablespoons chives 1/4 teaspoon white pepper 4 Belgian endives horse radish (optional) cream cheese (optional) tiny lemon wedges (optional) Mix coarse chopped smoke salmon with olive oil, lemon juice, snipped chives, and ground white pepper. Cover, refrigerate until flavors blend, about 1 hour. Remove 6 to 8 outer leaves from each of 4 Belgian endives, refrigerate. When ready to serve, spoon a portion of the filling into each endive leaf. Add a dollop of cream cheese, horseradish, and tiny wedge of lemon (this part is optional). Arrange on a platter and serve. Makes: about 2-1/2 dozen |
| Salmon Spread Ingredients: 6 ounces cream cheese (softened) 2 Tablespoons sour cream or milk 1 Tablespoon chives, chopped 1/2 cup smoked salmon, flaked Mix all ingredients thoroughly. Spoon into a crock and chill. Best when made a day ahead. Serve on toasted, thin-sliced mini-bagels or crackers. For an evening snack spread, add 1/2 teaspoon horseradish. |
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