Prep Time:30 minutes |
Cook Time:10 minutes
I created this recipe for Bon Appetit magazine and we made them again in my Appetizers class this weekend. The trick is to really squeeze the grated zucchini to get all the liquid out so the cakes don’t get soggy. You can use smoked trout or smoked sturgeon instead of the salmon and they can be made a day ahead and reheated and topped just before serving. Serve with sparkling wine or champagne.
1 pound zucchini
1 teaspoon salt
1/4 cup all-purpose flour
2 tablespoons grated parmesan cheese
2 tablespoons minced shallot
1 large egg plus 1 egg white, beaten
1/3 cup sour cream
2 ounces smoked salmon
chopped fresh dill or dried dill weed
Grate the zucchini in a food processor or by hand, then transfer to a colander; add salt and toss zucchini to coat. Set colander over a dinner plate and place a smaller plate inside the colander right on top of the zucchini. Place a weight on the smaller plate (such as a soup can) and let the zucchini stand for 20 minutes to press out liquid. Remove zucchini from colander and squeeze dry in a clean dishtowel.
Line a rimmed baking sheet with parchment paper. In a medium bowl, stir together the zucchini, flour, parmesan and shallot. Add the beaten eggs and stir very well. Brush a nonstick skillet with enough oil to coat; place over medium-high heat. Working in batches, scoop about 2 teaspoons of the zucchini mixture from bowl and place in pan; pat down slightly to create a small pancake. Cook until cakes are golden brown on both sides, turning once, about 1-1/2 minutes per side, and adding more oil between batches as necessary. Transfer cakes as they are cooked to lined baking sheet and keep warm in a low oven until all cakes are cooked. (Can be done 1 day ahead; refrigerate cooled cakes, covered. To serve, reheat in a 325° oven for 10 minutes.)
To serve, top each cake with a small dollop of sour cream and a bit of smoked salmon. Arrange on a serving platter and sprinkle a few pinches of dill over all.