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Endive Leaves with Smoked Salmon
Barquettes d'endives au saumon fûmé
A Recipe From: Nord-Pas-de-Calais
This recipe will yield 30 "barquettes"

Skill Level: Easy
Serves: 10

Directions
In a small bowl, mix the cream cheese, lemon juice and lemon peel together. Stir in chopped dill. Season to taste with salt and pepper. Cover and refrigerate. Separate endives into leaves. Pipe or spoon about 1 1/2 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.

Sylvaine's tips
If you don't like dill, substitute chopped chives. Prepare the cheese mixture in advance and refrigerate so the flavors will blend.

Recipe Contributed By
Joie de Vivre

Recipe Category: Appetizer


Ingredients
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 pieces


Wine Pairings

wine Bergerac blanc

wine Côtes du Roussillon blanc






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