Smoked Salmon And Egg Endive Spears

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Wisconsin Cheese


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4 hard cooked eggs, peeled and finely chopped

1/4 cup finely chopped onion

1/2 cup plus 2 tablespoons sour cream, divided

2 tablespoons butter, melted

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

24 large endive leaves (from about 4 large heads endive lettuce)

4 to 6 ounces smoked salmon or lox, thinly sliced

Dill sprigs (optional)

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