Cut lox into strips. Drizzle with lemon juice.
Combine cream cheese, pistachio, and pepper in a small shallow bowl. Mix well with a fork.
Spread one teaspoon of cream cheese mixture onto each endive leave. Place 1 or 2 strips of lox on the top. Sprinkle parsley on the top.
Serve immediately or cover with plastic wrap and chill until ready to be served.