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Belgian endive is the salmon scooper.

Curving crisp spears of Belgian endive make edible scoops; here, they are used with a smoked salmon dip.

Although available all year, Belgian endive is most attractively priced 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 room temperature 1/3 cup (1/4 lb.) minced smoked salmon 1/4 cup sour cream 1 tablespoon each lime juice and minced onion 3 tablespoons chopped fresh dill or 2 teaspoons dry dill weed

Rinse endive with cold water; drain. Wrap in paper towels and enclose in a plastic bag; chill at least 1 hour or up to 3 days. Beat together cream cheese, salmon, sour cream, lime juice, and onion until well blended and fluffy. Stir in dill. If made ahead, cover and chill up to 3 days; bring to room temperature and beat until fluffy. Mound dip into a small bowl and set on a tray or flat basket. Cut or break endive spears from core of each head. Use a few spears to tuck into the dip for garnish. Surround bowl with endive, tips pointing outward. Makes 8 to 10 servings.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Feb 1, 1985
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