Smoked Trout with Watercress Sauce
Yield
6 servingsPrep
10 minCook
0 minReady
15 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
watercress
|
*
|
| 1 | cup |
sour cream
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 2 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | each |
trout
smoked, skinned, filleted into 6 pieces |
*
|
| 6 | wedges |
lemon
|
*
|
| 6 | each |
watercress
sprigs |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
watercress
|
*
|
| 237 | ml |
sour cream
|
|
| 15 | ml |
lemon juice
fresh |
|
| 2 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | each |
trout
smoked, skinned, filleted into 6 pieces |
*
|
| 6 | wedges |
lemon
|
*
|
| 6 | each |
watercress
sprigs |
*
|
Directions
Wash and trim the watercress.
Pat it dry and chop it (you should have about 1½ 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.
