Combine the smoked salmon, shallot, capers, dill, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 2 tablespoons extra virgin olive oil in a small bowl. Season with salt and pepper, to taste.
Whisk together the creme fraiche, 1 teaspoon lemon zest, and 1 tablespoon lemon juice in a small bowl. Season with salt and pepper to taste.
Spoon the salmon “tartare” into endive spears or individual serving spoons. Garnish with a dollop (or drizzle) of creme fraiche and a sprig of dill.
MAKE AHEAD: The smoked salmon tartare and the lemon creme fraiche can both be made a day in advance and kept in the refrigerator – the flavors will in fact be better when it’s made in advance!
