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. (NASONS NOTE: Try this sauce
with leftover cooked and chilled East Lake “pink-meat” trout if smoked
trout is not available.)