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Grated Zucchini & Potato Pancake With Smoked Salmon & Apricot Horseradish Sauce


    • 1 large zucchini, grated and squeezed dry
    • 1 small Idaho baking potato
    • 3 chopped green onions
    • 2 TB flour
    • 1 whole egg, lightly beaten
    • 1 egg white
    • Salt and pepper to taste
    • Thyme pinch
    • Nonstick cooking spray
    • 1 TB margarine

    Remaining Ingredients
    • 1/2 lb. prepared smoked salmon
    • Prepared apricot horseradish (see recipe below)


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 spray. Turn the cake over and cook for 1 minute. To serve, cut the cake into quarters. Spoon 1 teaspoon of the horseradish sauce on each quarter, then top with a generous amount of the smoked salmon.


    • 2/3 c prepared horseradish sauce
    • 2 T apricot preserves  
    • 1 T dried apricots, minced  

Mix all ingredients well and refrigerate.

Westside Catering, Boise, Idaho/Recipe compliments of Chef Lou Aaron 
Idaho Potato Commission:


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