Food & Cooking Recipes Endive Spears with Smoked Sable and Sauce Raifort By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Photo: Gentl and Hyers Servings: 24 Yield: 24 Add these to your menu of tempting hors d'oeuvres for a festive white theme that is perfect for a casual holiday open house. Ingredients ¾ 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 Directions 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. Print