Name: Smoked Trout with Watercress Sauce
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Seafood, Sauces	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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