Bitter endive pairs nicely with smoked salmon and cream cheese for these traditional-with-a-twist tea sandwiches.
In a mixing bowl, beat cream cheese with a wooden spoon until soft. Stir in scallions. Spread mixture thinly on bread.
Place salmon on 2 slices; top with endive. Cover with remaining slices and press down.
Chill until firm, trim edges of bread to form rectangles, and cut lengthwise into quarters.
When filling sandwiches, make sure salmon slices go slightly outside the bread; when you cut off the crusts, the filling will go to the edge.