Endive with Smoked Trout and Herbed Cream Cheese

• 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

1. Mix first 4 ingredients in small bowl.
2. Season with freshly ground black pepper.
3. (Can be made 2 days ahead.
4. Cover; chill.
5. Bring to room temperature before using.)
6. Separate endive into leaves.
7. Spread small amount of cheese mixture on base end of each leaf.
8. Top with trout piece; garnish with small dill sprig.
9. Arrange filled leaves on platter.
10. (Can be made 6 hours ahead.
11. Cover; chill.)

cream cheese, fresh dill, green onions, endive, trout, dill sprigs

Taken from www.epicurious.com/recipes/food/views/endive-with-smoked-trout-and-herbed-cream-cheese-108795 (may not work)