Prep 25 mins
Cook 7 mins
A fancy and fun way to dress up zucchini! You could leave out the salmon and make it vegetarian. Good either way!
Yogurt Dill Sauce
- 236.59 ml plain yogurt
- 59.14 ml 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
- 29.58 ml olive oil
- salt and pepper
- 29.58 ml vegetable oil (for cooking)
- 473.18 ml baby greens
- 340.19 g norwegian smoked salmon (2 slices per serving) or 340.19 g gravlax (2 slices per serving)
- 118.29 ml chopped chives (to garnish)
- very thin lemon slice (to garnish)
- fresh ground black pepper
- 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.
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
Pancakes got a bit of a mixed review, sauce was a complete hit. Rereading the recipe, I think I may have made them just a bit too thick. The flavor was good, however. I did not use the salmon, as I wanted these as a different side for my pork chops this evening. I will try this again, paying a little more attention to the thickness of the pancake in the skillet.
Sharon123, this was delicious. I combined all the ingredients for the Yogurt Dill Sauce, including the lemon juice last night. I just whisked it all together before using...maybe I used a different yogurt?? I also used my mandolin to shred the zucchini and potatoes, combined the butter with canola oil and used two 7 1/2 inch non-stick pans. I'm not good at "flipping" in the same pan so I used advice from this site and flipped the "pancakes" into another hot pan. In my oven, which we all know everyone's is different, I could keep my "pancakes" warm at 175 degrees. Sharon123, this was so elegantly yummy, I'd say it is a "mother-in-law" winner!! Thank you for sharing!