Salmon and Dill spread

1 14.75 oz can red salmon, drained, skin and bones removed 8 oz reduced fat cream cheese at room temperature 1 1/2 T lemon juice 1 t finely grated lemon zest 2 oz smoked salmon, chopped (about 1/2 cup) 2 T chopped fresh dill salt and pepper 3 heads endive 1) In a food processor, puree canned salmon, cream cheese, lemon juice and zest until smooth, stopping and scraping down side 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. 2) 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 T 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. Optional Instead of spooning onto the endive, serve it in a bowl with assorted crudites and crackers. Add another layer Toss a tablespoon or two of beet horseradish into the food processor when you add the canned salmon. It lends the spread a brighter pink hue and adds depth to the flavor. Try it in the morning This spread is also delicious when slathered on bagels. If you're having guest for brunch make it the night before, transfer to a bowl, cover and chill. Serve in the morning with toasted bagels, sliced red onion, sliced tomatoes and capers. All you magazine December 2011