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Grated Zucchini-Potato Pancake w/ Smoked Salmon & Apricot-Horseradish Sauce
Courtesy of Idaho Potato Commission
Servings: 4
Prep Time: 15 Min. Cook Time: 2 Min. What you need:
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Pancake
+ 1 large zucchini, grated and squeezed dry + 1 small IdahoŽ baking potato + 3 chopped green onions + 2 Tbsp. flour + 1 whole egg, lightly beaten + 1 egg white + salt and pepper to taste + pinch thyme + Nonstick cooking spray + 1 Tbsp. margarine + 1/2 lb. prepared smoked salmon Apricot Horseradish Sauce + 2/3 c. prepared horseradish sauce + 2 Tbsp. apricot preserves + 1 Tbsp. dried apricots, minced What to do:
1. In a medium size bowl, combine the zucchini, potato, green onions, flour, egg, egg white, salt, pepper and thyme.
2. 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 min. 3. Coat uncooked side with spray. Turn the cake over and cook for 1 min. 4. To serve, cut the cake into quarters. Spoon 1 tsp. of the horseradish sauce on each quarter, then top with a generous amount of the smoked salmon. Apricot Horseradish Sauce: Mix sauce ingredients well and refrigerate. * Recipe courtesy of Lou Aron, Chef, Westside Catering, Boise, ID |
