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Zucchini and Potato Pancake with Smoked Salmon and Apricot Horseradish Sauce

1 large zucchini, grated and squeezed dry
1 small Idaho baking potato
3 chopped green onions
2 Tbsp. flour
1 whole egg, lightly beaten
1 egg white
to taste, salt and pepper
pinch of thyme
as needed, non-stick cooking spray
1 Tbsp. margarine

Remaining Ingredients:
½ pound prepared smoked salmon
1 cup prepared apricot horseradish (see recipe)

For Apricot Horseradish Sauce:
2/3 cup prepared horseradish sauce
2 Tbsp. apricot preserves
1 Tbsp. minced dried apricots
DIRECTIONS:For pancakes, in a medium size bowl, combine the zucchini, potato, green onions, flour, egg, egg white, salt, pepper, and thyme. Coat a medium size skillet with cooking spray. Melt the margarine in the skillet over moderate heat. Add the zucchini mixture, shaping it into a cake with a ladle, and cook for about 1 minute. Coat uncooked side with the spray. Turn the cake over and cook for 1 minute.

For apricot horseradish sauce, mix all ingredients well and refrigerate.

To serve, cut the cake into quarters. Spoon 1 tsp. horseradish sauce on each quarter, then top with a generous amount of the smoked salmon.SERVINGS:1 pancakeFrom:IDAHO POTATO COMMISSIONPHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION