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

Ingredients

• 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

• ½ pound prepared smoked salmon
• Prepared apricot horseradish

• ⅔ 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.

1. Mix all ingredients well and refrigerate.

Notes