Endive Spears with Smoked Salmon, Horseradish Cream, and Dill As Published in December Bon Appetit Magazine


  • 6 ounces Philadelphia-brand cream cheese (3/4 of 1 eight-ounce package), room temperature
  • 2 1/2 tablespoons drained capers
  • 2 1/2 tablespoons chopped fresh dill plus sprigs (for garnish)
  • 3 1/2 teaspoons fresh lemon juice
  • 2 1/2 teaspoons finely grated lemon peel
  • 2 1/2 teaspoons prepared white horseradish
  • 24 Belgian endive spears
  • Minced red onion
  • 4 ounces sliced smoked salmon
  • 2 tablespoons Sliced radishes (for garnish; optional)


  • Mix cream cheese, capers, chopped dill, lemon juice, lemon peel, and horseradish in small bowl. Season with salt and pepper.
  • Drop 1 teaspoon horseradish cream at pointed end of each endive spear. Sprinkle with onion. Cut salmon into 1-inch pieces; drape over cream. Garnish with dill sprigs and radishes, if desired.Serves 8.

    DO AHEAD Can be made 2 hours ahead. Cover; chill.

15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com


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