Curving crisp spears of Belgian endive make edible scoops; here, theyare used with a smoked salmon dip.
Although available all year, Belgian endive is most attractivelypriced 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 roomtemperature 1/3 cup (1/4 lb.) minced smoked salmon 1/4 cup sour cream 1tablespoon each lime juice and minced onion 3 tablespoons chopped freshdill or 2 teaspoons dry dill weed Rinse endive with cold water; drain. Wrap in paper towels andenclose in a plastic bag; chill at least 1 hour or up to 3 days. Beattogether cream cheese, salmon, sour cream, lime juice, and onion untilwell blended and fluffy. Stir in dill.
If made ahead, cover and chillup to 3 days; bring to room temperature and beat until fluffy. Mounddip into a small bowl and set on a tray or flat basket. Cut or breakendive spears from core of each head. Use a few spears to tuck into thedip for garnish. Surround bowl with endive, tips pointing outward.Makes 8 to 10 servings.