Recipe by Sharon123
A fancy and fun way to dress up zucchini! You could leave out the salmon and make it vegetarian. Good either way!
Top Review by ratherbeswimmin'
Outstanding Sharon123. I made this for a lunch with some of my girlfriends. We thought this was restaurant quality. The zucchini pancakes were nice and crisp. The yogurt sauce with dill was nothing short of scrumptious. I did as you suggested and placed pancakes on a bed of salad greens. I didn't serve with salmon but with some grilled boneless chicken cut into strips. It all looked so beautiful on the plates. I topped with some fresh chopped chives and pepper. Thanks so much ;D
Yogurt Dill Sauce
- 1 cup plain yogurt
- 1⁄4 cup finely chopped fresh dill
- salt and pepper
- 1 lemon, juice of
- 2 medium zucchini, ends trimmed
- 2 large idaho potatoes, scrubbed but not peeled
- 1 small red onion, thinly sliced and cut into julienned strips
- 2 tablespoons olive oil
- salt and pepper
- 2 tablespoons vegetable oil (for cooking)
- 2 cups baby greens
- 12 ounces norwegian smoked salmon (2 slices per serving) or 12 ounces gravlax (2 slices per serving)
- 1⁄2 cup chopped chives (to garnish)
- very thin lemon slice (to garnish)
- fresh ground black pepper
Directions See How It's Made
- To make sauce: In a ceramic or plastic bowl, combine all ingredients, cover, and chill.
- (If you are making sauce in advance, add lemon juice just before serving, or yogurt will separate).
- To make the pancakes: Grate zucchini and potatoes on the large hole side of a hand held box grater or in a food processor fitted with shredding disk.
- Put the grated vegs in a bowl and add onion, olive oil, salt and pepper.
- Preheat oven to 300*.
- In a 7 1/2" nonstick omelet pan, heat 1 teaspoons of the veg. oil together with 1/4 teaspoons of melted butter over med. high heat until hot.
- Pour 3/4 cup of the grated vegs. and spread mixture to the edges of pan, pressing down firmly with a rubber spatula to form a pancake about 1/4" thick.
- Cook about 3 mins., until edges begin to brown.
- Gently lift pancake with the spatula to check underside. If deep golden brown in color turn or flip the pancake and cook 3 to 4 minutes more, until golden.
- Remove pancake to paper towel to drain, then transfer to a baking sheet.
- Place in oven to keep warm.
- Make more pancakes in same manner (add 1 teaspoons of oil and a bit of butter for each one).
- To serve, put a generous 1/4 cup of greens on 6 salad plates.
- Spread each pancake with 2 tbls. yogurt dill sauce, then put pancake on greens.
- Arrange 2 slices of salmon on top.
- Garnish with chives, lemon slices, pepper.
- Serve remaining sauce on the side.