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Grated Zucchini - Potato Pancake with Smoked Salmon and Apricot - Horseradish Sauce

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Recipe courtesy of Lou Aron, Chef, Westside Catering, Boise, ID

Yield: 2-4 servings

Ingredients

For Pancake:    

• 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 tablespoon margarine   

Remaining Ingredients:     

• 1/2 pound prepared smoked salmon   
• Prepared apricot horseradish

Apricot Horseradish Sauce:

• 2/3 cup prepared horseradish sauce
• 2 tablespoon apricot preserves   
• 1 tablespoon dried apricots, minced

Directions

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 minute.
3. Coat uncooked side with spray. Turn the cake over and cook for 1 minute.
4. 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:

1. Mix all ingredients well and refrigerate.