Photo by Brian Lairt

Sustainable Seafood Recipes                            

Smoked Trout on Endive

• 4 oz cream cheese atroom temperature
• 1/4 cup minced fresh dill
• 1 green onions, finely chopped
• 1/2 teaspoon grated lemon peel
• 2 heads of Belgian endive
• 4 oz smoked trout fillets, broken into 1-inch pieces
• Fresh dill sprigs

Mix first 4 ingredients in small bowl. Season with freshly ground black pepper.

Separate endive into leaves. Spread small amount of cheese mixture on base end of each leaf. Top with trout piece; garnish with small dill sprig. Arrange filled leaves on platter.