Name: Endive with Smoked Trout and Herbed Cream Cheese
Yield: Makes about 34
Ingredients: 1 8-ounce package cream cheese, room temperature; 1/2 cup minced fresh dill (from about 3 bunches); 2 green onions, finely chopped; 1 teaspoon (packed) grated lemon peel; 4 heads of Belgian endive (green and red, if available); 8 ounces smoked trout fillets, broken into 1-inch pieces; Fresh dill sprigs

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Endive with Smoked Trout and Herbed Cream CheeseBrian Leatart

Recipe information

Yield
Makes about 34

Ingredients

1 8-ounce package cream cheese, room temperature

1/2 cup minced fresh dill (from about 3 bunches)

2 green onions, finely chopped

1 teaspoon (packed) grated lemon peel

4 heads of Belgian endive (green and red, if available)

8 ounces smoked trout fillets, broken into 1-inch pieces

Fresh dill sprigs

Preparation

Step 1
Mix first 4 ingredients in small bowl. Season with freshly ground black pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)
Step 2
Separate endive into leaves. Spread small amount of cheese mixture on base end of each leaf. Top with trout piece; garnish with small dill sprig. Arrange filled leaves on platter. (Can be made 6 hours ahead. Cover; chill.)

TagsEndive Chicory Leafy Greens Vegetable Smoked Trout Trout Fish Seafood Cream Cheese Cheese Dairy Starter Dinner Gluten Free Nut Free Make Ahead No-Cook Bon Appétit

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