Ingredients Jump to Instructions ↓

  1. 1 package (8 ounce) cream cheese, softened

  2. 2 tablespoons butter, softened

  3. 4 ounces hot-smoked lake trout or salmon, flaked

  4. 1/4 cup blue cheese, crumbled

  5. 1/4 cup toasted finely chopped walnuts

  6. 1-2 heads Belgian endive, separated into leaves

Instructions Jump to Ingredients ↑

  1. Mix cream cheese and butter in medium bowl until smooth. Stir in trout or salmon, blue cheese and walnuts; mix well.

  2. Spread or pipe about 1 teaspoon mixture onto base of each leaf. Garnish with additional toasted walnuts. Chill until serving.


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