1 14.75-oz. can red salmon, drained, skin and bones removed
8 ounces reduced-fat cream cheese, at room temperature
1 1/2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
2 ounces smoked salmon, chopped (about 1/2 cup)
2 tablespoons chopped fresh dill
Salt and pepper
3 heads endive
How to Make It
In a food processor, puree canned salmon, cream cheese, lemon juice and zest until smooth, stopping and scraping down sides of work bowl a few times. Add smoked salmon and dill; pulse just to combine, taking care not to puree completely. Taste and season with salt and pepper.
Transfer mixture to a bowl, cover and chill for at least 2 hours, or up to 2 days. When ready to serve, separate leaves of endive and spoon or pipe 1 heaping Tbsp. spread onto wide end of each leaf. Serve right away, or cover and chill for up to 6 hours. Garnish with dill sprigs, if desired.