with Crème Fraiche
Yield: 20 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Wine Suggestion: Eroica Riesling, Cold Creek Vineyard Riesling, Columbia Valley Pinot Gris
6 oz zucchini
1 large egg
3 Tbsp all-purpose flour
1 tsp chili flakes
½ tsp chopped garlic
½ tsp salt
1/8 tsp black pepper
1 Tbsp vegetable oil
20 slices lox style salmon or 10 oz hard smoked salmon
4 oz crème fraiche
Grate zucchini finely on a box grater or mandolin; squeeze with hands or wring in a clean kitchen towel to remove as much liquid as possible from zucchini. Place in medium bowl and set aside.
In small bowl whisk together egg, flour, chili, garlic, salt and pepper. Pour over zucchini; mix until coated well.
Heat a non-stick sauté pan over medium-high heat; pour in oil. Fry a few pancakes at a time by dropping about a heaping tablespoon of batter into the pan; fry each pancake for 1-2 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined tray or plate.
Top with crème fraiche and smoked salmon.
