Endive Spears With Smoked Salmon

• 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

1. Mix cream cheese, capers, chopped dill, lemon juice, lemon peel, and horseradish in small bowl. Season with salt and pepper.
2. 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. DO AHEAD Can be made 2 hours ahead. Cover; chill.

philadelphiabrand cream cheese, capers, dill, lemon peel, endive spears, red onion

Taken from www.epicurious.com/recipes/member/views/endive-spears-with-smoked-salmon-50174871 (may not work)