Add cream cheese, lemon juice, zest and capers to a medium sized bowl. Stir to combine well. Add cream cheese mixture to Ziploc bag. Seal the bag and cut off one of the bottom corners.
Pipe an approximate tablespoon of the cream cheese mixture into each endive leaf. Divide smoked salmon and add a piece to each leaf. Garnish each with a sprig of dill, some minced shallots and a slice of radish. Serve.