1 8-ounce package cream cheese, room temperature |
1/2 cup minced fresh dill (from about 3 bunches) |
2 green onions, finely chopped |
1 teaspoon (packed) grated lemon peel |
4 heads of belgian endive (green and red, if available) |
8 ounces smoked trout fillets, broken into 1-inch pieces |
fresh dill sprigs |