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Ingredients
- 1 1/2 8-ounce packages whipped Chive and Onion cream cheese
- 1 teaspoon "Delicious Dill" or regular dried dill
- 1 package smoked trout fillets
- 4 heads of Belgian endive (green and red, if available)
- 1 Fuji apple
Method
- Mix first 3 ingredients in small bowl. Season with freshly ground black pepper. (Can be made 2 days ahead. Cover; chill)
- Peel and finely dice the Fuji apple and mix with trout and cream cheese.
- Separate endive into leaves. Spread some trout mixture on base end of each leaf. Arrange alternating red and white filled leaves on platter. (Can be made up to 6 hours ahead. Cover; chill.)
