Smoked Trout With Watercress Sauce

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Title: SMOKED TROUT WITH WATERCRESS SAUCE
Categories: Fish, Seafood, Main dish
Yield: 6 servings

1 bn Watercress
1 c Sour cream
1 tb Fresh lemon juice
2 ds Of Tabasco sauce
Salt and freshly ground
-black pepper to taste
3 Smoked trout, skinned and
-filleted into 6 pieces
6 Lemon wedges
6 Watercress sprigs

(NASON'S NOTE: Try this sauce with leftover cooked and chilled East
Lake "pink-meat" trout if smoked trout is not available.)

Wash and trim the watercress. Pat it dry and chop it (you should have
about 1 1/2 cups). Put the watercress in the bowl of an electric
blender with the sour cream, lemon juice, Tabasco sauce, and salt and
pepper. Turn the blender on high for several seconds, or until the
mixture is very smooth. Serve the sauce over the trout. Garnish each
serving with a lemon wedge and sprig of watercress. YIELD: 6 servings.

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