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Gallery Endive Spears with Smoked Sable and Sauce Raifort Credit: Gentl and Hyers Recipe Summary Servings: 24 Yield: Makes 24

Ingredients Ingredient Checklist 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

Gallery Endive Spears with Smoked Sable and Sauce Raifort Credit: Gentl and Hyers

Recipe Summary Servings: 24 Yield: Makes 24

Endive Spears with Smoked Sable and Sauce Raifort      Credit: Gentl and Hyers

Endive Spears with Smoked Sable and Sauce Raifort

Credit: Gentl and Hyers

Endive Spears with Smoked Sable and Sauce Raifort

Recipe Summary Servings: 24 Yield: Makes 24

Recipe Summary

Servings: 24 Yield: Makes 24

Servings: 24

Yield: Makes 24

24

Makes 24

Ingredients

Ingredients

  • 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

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.

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All Reviews for Endive Spears with Smoked Sable and Sauce Raifort

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Endive Spears with Smoked Sable and Sauce Raifort

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest