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