I wish I could take credit for inventing these. They are really good, impressive looking, and really easy. Alas, my friend Priscilla came up with them in between psycho solo whitewater canoe excursions. There is no accounting for taste when it comes to outdoor activities, but she sure hit the mark with these!
Separate one head of Belgian Endive into individual leaves. Place a piece of smoked salmon into the endive. Top with dill sauce and a sprig of dill and serve.
Dill Sauce
1/4 C sour cream
1/4 C mayo
1 tsp minced garlic
2 tsp minced fresh dill
1 tsp lemon juice
Mix it all up. Also good on unsmoked salmon.
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