Name: Grated Zucchini & Potato Pancake with Smoked Salmon & Apricot Horseradish Sauce
Ingredients: 1 Tablespoon dried apricots (minced); 1 large zucchini (grated and squeezed dry); 1 small Idaho baking potato; 3 chopped green onions; 2 Tablespoons flour; 1 whole egg (lightly beaten); 1 egg white; Salt and pepper to taste; Thyme (pinch); Nonstick cooking spray; 1 T margarine; 1/2 lb. prepared smoked salmon; Prepared apricot horseradish (see recipe below); 2/3 cup prepared horseradish sauce; 2 Tablespoons apricot preserves

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

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

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Servings

Ingredients

1 Tablespoon dried apricots minced
1 large zucchini grated and squeezed dry
1 small Idaho baking potato
3 chopped green onions
2 Tablespoons flour
1 whole egg lightly beaten
1 egg white
Salt and pepper to taste
Thyme pinch
Nonstick cooking spray
1 T margarine
1/2 lb. prepared smoked salmon
Prepared apricot horseradish see recipe below
2/3 cup prepared horseradish sauce
2 Tablespoons apricot preserves

Instructions

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 heat3 Add the zucchini mixture, shaping it into a cake with a ladle, and cook for about 1 minute. Coat uncooked side with spray.4 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.5 For the apricot horseradish sauce: mix all ingredients well and refrigerate.
Source:
Idaho Potato Commission