Smoked Trout With Watercress Sauce

By Bryan Miller

Published March 29, 1983

Total Time
5 minutes
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Ingredients

Yield:4 servings

  • 2 smoked trout, skinned and filleted into 4 pieces

  • 1 cup sour cream

  • 1 ½ cups chopped fresh watercress (including stems)

  • Salt to taste if desired

  • 1 lemon, quartered

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

5 grams carbs; 37 milligrams cholesterol; 138 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 1 gram fiber; 245 milligrams sodium; 5 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the sour cream and watercress in a blender. Blend at low speed until the sour cream liquefies and begins to incorporate the watercress. Turn blender to high for several seconds. Add only enough salt to bring out the watercress flavor. (Smoked trout already is slightly salty.) Serve sauce over trout, accompanied by fresh lemon wedges.

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