1 package (8oz.) cream cheese, softened
2 tbsp. butter, softened
4 oz. Smoked tullibee
1/4 cup (2oz.) blue cheese, crumbled
1/4 cup toasted finely chopped walnuts
1-2 heads Belgian endive, separated into leaves

Mix cream cheese and butter in medium bowl until smooth. Stir in smoked fish, blue cheese and walnuts; mix well. Spread or pipe about 1 tsp. mixture onto base of each leaf. Garnish with additional toasted walnuts. Chill until serving.