Endive Spears With Smoked Sable And Sauce Raifort

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

Preparation

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.