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Steps
1
In medium bowl, mix all ingredients except endive and chives until well blended. Spoon or pipe scant tablespoon mixture into each endive leaf.
2
Serve immediately, or cover and refrigerate until serving time. Just before serving, sprinkle with chives.
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A large open star tip works well if piping the cheese mixture onto the Belgian endive leaves. The star tip adds an artistic touch and works better than a small tip, which will become clogged with the bits of salmon in the cheese mixture.
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