SMOKED SALMON AND ENDIVE TEA SANDWICHES

Sub Category: APPETIZERS-SEAFOOD
Serves: 8

	SOURCE	MARTHA STEWART
		When filling sandwiches make sure salmon slices go slightly outside
		the bread; when you cut off the crusts the filling will go to the edge.
6	ounces	cream cheese
1		scallions white and light-green parts finely chopped
4	slices	black bread
6	ounces	smoked salmon preferably Scotch thinly sliced
1	head	endive leaves separated and washed

DIRECTIONS:

1. In a mixing bowl, beat cream cheese with a wooden spoon until soft. Stir in scallions. Spread mixture thinly on bread. 2. Place salmon on 2 slices; top with endive. Cover with remaining slices and press down. 3. Chill until firm, trim edges of bread to form rectangles, and cut lengthwise into quarters. Photograph by: William Waldron