Smoked Trout With Watercress Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 bunch: Watercress,
1 cup: Sour cream,
1 tbsp: 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,
Directions:
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.)
Source from luhu.jp
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.)
Source from luhu.jp