Ingredients
6 ounces Philadelphia-brand cream cheese (3/4 of 1 eight-ounce package), room temperature
2 1/2 tablespoons drained capers
2 1/2 tablespoons chopped fresh dill plus sprigs (for garnish)
3 1/2 teaspoons fresh lemon juice
2 1/2 teaspoons finely grated lemon peel
2 1/2 teaspoons prepared white horseradish
24 Belgian endive spears
Minced red onion
4 ounces sliced smoked salmon
Preparation
Mix cream cheese, capers, chopped dill, lemon juice, lemon peel, and horseradish in small bowl. Season with salt and pepper. Drop 1 teaspoon horseradish cream at pointed end of each endive spear. Sprinkle with onion. Cut salmon into 1-inch pieces; drape over cream. Garnish with dill sprigs and radishes, if desired. DO AHEAD Can be made 2 hours ahead. Cover; chill.
