Smoked Salmon On Endive With Dill Sauce Recipe

Ingredients

14-15 Belgium endive

2 pounds smoked salmon

Dill Sauce:

8 ounces Cream Cheese

16 ounces sour cream

i bunch dill

Preparation

Mix cream cheese, sour cream first and then add dill by pulsing in Cuisinart. Let stand 2 -24 hours.

Wash trim and spread endive leaves on serving platter. Cut smoked salmon into slices about the width of leave by approxiamately 1/2 the length of leave.

Pipe Dill sauce decoration onto each one and serve.