Endive with smoked trout and herbed cream cheese

This is from Bon Appetit (I think), otherwise from Gourmet. 2004. It looks pretty, tastes wonderful and is a little different. Easy to make. Smoked trout can be a bitch to find in Boston. In the summer, smoke your own.

Endive with Smoked Trout and Herbed Cream Cheese

1 8-oz. pkg. cream cheese, room temperature
½ cup minced fresh dill
2 green onions, finely chopped
1 t. (Packed) grated lemon peel

4 heads Belgian endive (green and red if available)
8 ounces smoked trout fillets, broken into 1-inch
Pieces
Fresh dill sprigs

Mix first 4 ingredients in small bowl. Season with freshly
Ground black pepper. (Can be made up to 2 days ahead)
Cover and chill. Bring to room temp. before using.

Separate endive into leaves. Spread a small amount of cream
Cheese mixture on base of each leaf. Top with trout piece, and
Garnish with small dill spring. Arrange filled leaves on a platter.
Can be made 6 hours ahead. Cover; chill.

Cheers!

Grapeshot