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

Name: Grated Zucchini & Potato Pancake with Smoked Salmon & Apricot Horseradish Sauce
Yield: 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

Author:

Jamie Geller Test Kitchens

ServingsServings

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

Remaining Ingredients

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

Apricot Horseradish Sauce

2/3 cup prepared horseradish sauce
2 Tablespoons apricot preserves

Preparation

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
3 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