Belgian Endive Spears with Herbed Cream Cheese and Smoked Salmon

TO MAKE SALSA: Combine all the ingredients in a small bowl and stir to mix well. Taste for seasoning. Drain off excess liquid, cover, and set aside.

In a food processor fitted with a metal blade, combine the cream cheese and dill and process until the cream cheese is whipped slightly and the dill is evenly blended.

Separate the endive spears (as you get closer to the center, you may have to trim the bottom of the head to free the spears.)

Spoon the cream cheese mixture into a large plastic bag, pushing it down to one corner. Cut off about 1/4 inch from the filled corner tip of the bag, or a piece just wide enough to push the cream cheese through. Pipe some herbed cream cheese onto the blunt end of each Belgian endive spear. (Alternatively, you can use a teaspoon to spread the cream cheese onto the endive spears.) Place some of the chopped salmon on top, then spoon about 1 teaspoon of the salsa onto the salmon.

TO SERVE: Arrange the spears on a serving platter and garnish with parsley sprigs.

NOTE: Can be prepared up to 1 day ahead through step 2, cover and refrigerate. Bring to room temperature before continuing.