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.)
