Smoked Trout With Watercress Sauce

• 2 smoked trout, skinned and filleted into 4 pieces
• 1 cup sour cream
• 1 1/2 cups chopped fresh watercress (including stems)
• Salt to taste if desired
• 1 lemon, quartered

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

trout, sour cream, fresh watercress, salt, lemon

Taken from cooking.nytimes.com/recipes/5563 (may not work)