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Belgian Endive with Salmon Dip

4 Heads belgian endive
1/2 c Yogurt
1/4 c Minced celery
2 tb Minced shallots
2 tb Minced pimiento
2 tb Minced fresh dill
1 ts Grated lemon peel
1/2 lb Cooked salmon -- chilled and flaked
Few drops hot pepper sauce

Wash the endive and pat dry. Trim root ends and separate leaves. Combine the yogurt, celery, shallots, pimiento, dill, and lemon peel. Gently stir in the salmon. Season to taste with hot pepper sauce. Mound mixture in a shallow bowl and tuck the endive leaves around the edges.

Makes about 2 cups.

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