Smoked Salmon on Belgian Endive with Crème Fraîche & Chives

• 4 large heads Belgian endive, preferably a mix of green and red endive
• ⅓ cup crème fraîche
• ¼ lb. thinly sliced smoked salmon, cut crosswise into ¼-inch-wide strips
• freshly ground black pepper
• ½ medium lemon
• 1 small bunch fresh chives, sliced diagonally into ¼-inch segments

Discard any damaged outer endive leaves. Trim the root end and separate the leaves until you have about 35 to 40 large leaves. Arrange the leaves on a baking sheet.

Put the crème fraîche in a squeeze bottle, a small piping bag, or a small plastic bag with one corner snipped off, and pipe a small amount on each endive leaf. Arrange about 4 strips of the sliced salmon on top of the crème fraîche. Season the salmon with a little black pepper and a small squeeze of lemon juice. Sprinkle a few chives on top and arrange the leaves on a platter to serve.