SALMON, ZUCCHINI POTATO PANCAKES
Grated Zucchini & Potato Pancake With Smoked Salmon & Apricot Horseradish Sauce
PANCAKES
• 1 large zucchini, grated and squeezed dry
• 1 small Idaho® baking potato
• 3 chopped green onions
• 2 T flour
• 1 whole egg, lightly beaten
• 1 egg white
• Salt and pepper to taste
• Thyme pinch
• Nonstick cooking spray
• 1 T margarine
Remaining Ingredients
• 1/2 lb. prepared smoked salmon
• Prepared apricot horseradish (see recipe below)
DIRECTIONS:
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.
APRICOT HORSERADISH SAUCE
• 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: www.idahopotato.com
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