Ingredients
1/2
cup whipped cream cheese spread (from 8-oz container)
16
Belgian endive leaves (about 2 heads)
2
oz salmon lox, cut into 2x1/2-inch strips
4
teaspoons capers, drained
4
teaspoons finely chopped red onion
16
tiny sprigs fresh dill weed
Preparation
Spread about 1 teaspoon cream cheese inside each endive leaf.
Top each with salmon strip, capers, onion and dill weed.
