Ingredients Jump to Instructions ↓

  1. 1 bunch watercress

  2. 1 cup sour cream

  3. 1 tablespoon fresh lemon juice

  4. 2 dashes Tabasco sauce salt and freshly ground -- black pepper -- to taste

  5. 3 smoked trout -- skinned and into 6 pieces 6 lemon wedges

  6. 6 watercress sprigs

Instructions Jump to Ingredients ↑

  1. Preparation : (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


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