Ingredients
- 6 oz. Cream cheese
- 2 ½ tablespoons capers, drained
- 2 ½ tablespoons fresh dill, chopped
- 3 ½ teaspoons lemon juice
- 2 ½ teaspoons lemon zest
- 2 ½ teaspoons horseradish
- 24 Belgian endive spears
- ½ cup red onion, minced
- 4 oz. smoked salmon
- 4 whole radishes, thinly sliced
Directions
1. Mix cream cheese, capers, chopped dill, lemon juice, lemon peel, and horseradish in small bowl. Season with salt and pepper. |
2. Drop 1 teaspoon cream cheese mixture at pointed end of each endive spear. Sprinkle with onion. Cut salmon into 1-inch pieces: drape over cream. Garnish with dill sprigs and radishes, if desired. |
3. Do Ahead: Can be made 2 hours ahead. Cover, chill. |
Endive Spears with Smoked Salmon, Horseradish Cream, and Dill. To import, drag image to your MacGourmet recipe box.