MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: SMOKED TROUT WITH WATERCRESS SAUCE
  Categories: Fish, Seafood, Main dish
       Yield: 6 servings
  
       1 bn Watercress
       1 c  Sour cream
       1 tb Fresh lemon juice
       2 ds 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
  
   (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. YIELD: 6 servings.
  
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