Title: Smoked trout with watercress sauce
 Categories: Seafood, Sauces
      Yield: 6 Servings
 
      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.)