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
tsp (packed) grated lemon peel
4
heads of Belgian endive (green and red, if available)
8
ounces smoked trout fillets, broken into 1-inch pieces
Directions
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.)
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.)
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