In a food processor, combine salmon, cream cheese, and yoghurt cheese. Pulse a few times to mix. Add onion, dill, and sugar. Process until well mixed.

Place about one tablespoon of salmon mixture on a trimmed endive leaf. Two endive heads will provide about 12 nice leaves for serving. Cover and chill before serving.

Makes about 1 cup.

*To make Yoghurt Cheese, place Plain Original Style Mountain High Yoghurt in a cheesecloth-lined strainer. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here.