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.)