• Pancakes
• 1 large zucchini, grated and squeezed dry
• 3 chopped green onions
• 2 T 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)
• Apricot Horseradish Sauce
• 2/3 c prepared horseradish sauce
• 2 T apricot preserves
• 1 T dried apricots, minced

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