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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