1/2 cup Crosse & Blackwell® Seafood Cocktail Sauce
24 (3-inch) Belgian endive leaves
1 (4 oz.) package smoked salmon, cut into thin strips
1 (8 oz.) container chive and onion cream cheese
HEAT oil in small skillet over medium-high heat. Add bread crumbs. Cook 1 to 2 minutes, stirring constantly, until golden brown. Remove from heat. Stir in dill, lemon peel and salt.
SPREAD 1 teaspoon cocktail sauce on each endive leaf. Divide salmon strips evenly among endives, layering over cockatil sauce.
FILL 1-quart heavy-duty resealable plastic bag with cream cheese. Cut a 1/4-inch corner off bottom of bag. Pipe evenly over salmon. Sprinkle each with 1/2 teaspoon bread crumb mixture. Chill until ready to serve.