Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 bn Watercress
1 c Sour cream
1 tb Fresh lemon juice
2 Dashes 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

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

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