Endive Spears with Smoked Sable and Sauce Raifort

Add these to your menu of tempting hors d'oeuvres for a festive white theme that is perfect for a casual holiday open house.

  • Servings: 24

Photography: Gentl and Hyers

Source: Martha Stewart Living, December 2000


  • 3/4 cup heavy cream
  • 2 tablespoons freshly grated or prepared horseradish
  • 1 tablespoon freshly grated lemon zest
  • Salt and freshly ground pepper, to taste
  • 10 ounces endive (about 3 heads), leaves separated
  • 3 ounces smoked sable or trout, torn into small pieces


  1. Make sauce raifort: Whip cream until soft peaks form. Stir in horseradish and zest. Season with salt and pepper. Place 2 teaspoons sauce raifort on each endive spear; top with a piece of smoked sable.


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