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Endive with Smoked Trout and Herbed Cream Cheese

4.3

(36)

Image may contain Food Dish Meal Platter Plant Flower and Blossom
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

  1. 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.)

TagsEndiveChicoryLeafy GreensVegetableSmoked TroutTroutFishSeafoodCream CheeseCheeseDairyStarterDinnerGluten FreeNut FreeMake AheadNo-CookBon Appétit
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