Curving crisp spears of Belgian endive make edible scoops; here, they
are used with a smoked salmon dip.
Although available all year, Belgian endive is most attractively
priced in winter; expect to pay $2 to $4 a pound now through March.
Belgian Endive and Smoked Salmon Appetizer 1 pound (8 to 10 small heads)
Belgian endive Water 1 large package (8 oz.) cream cheese, at room
temperature 1/3 cup (1/4 lb.) minced smoked salmon 1/4 cup sour cream 1
tablespoon each lime juice and minced onion 3 tablespoons chopped fresh
dill or 2 teaspoons dry dill weed
Rinse endive with cold water; drain. Wrap in paper towels and
enclose in a plastic bag; chill at least 1 hour or up to 3 days. Beat
together cream cheese, salmon, sour cream, lime juice, and onion until
well blended and fluffy. Stir in dill. If made ahead, cover and chill
up to 3 days; bring to room temperature and beat until fluffy. Mound
dip into a small bowl and set on a tray or flat basket. Cut or break
endive spears from core of each head. Use a few spears to tuck into the
dip for garnish. Surround bowl with endive, tips pointing outward.
Makes 8 to 10 servings.