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When I lived in Germany, my favorite lunch was a plate of crispy potato pancakes smothered in horseradish crème fraiche and topped with cold-smoked salmon. It was absolutely divine in a way that only something with that much fat can be. I still love the idea of that meal, and wanted to recreate a healthier version without the oil (for frying the pancakes) and dairy. In the end, I even managed to make it gluten free, as well!

I test-drove the meal on Monday, and it was a total hit with my husband. We loved the addition of zucchini to the potato pancakes, which crisped up really nicely even without the use of oil. And the horseradish cashew cream was as good or better than I remember the crème fraiche being.

Start by making the potato pancakes according to the recipe below. Once they are in the oven, lay out about 4 ounces of cold-smoked salmon on a plate and make the horseradish cream. When the pancakes are done, serve them piping hot with a smear of the horseradish cream and a thin slice of salmon on top. Oh-la-la!

Baked Potato-Zucchini Pancakes

2 russet potatoes
2 zucchinis
½ yellow onion
½ cup oat flour

Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.

In a food processor, grate the potatoes, zucchinis and onion. (You may have to do this in several batches.) Wrap the grated vegetables in a towel and squeeze to remove as much moisture as possible.

Combine the grated vegetables in a bowl with the oat flour and toss to combine.

Scoop out about ¼ cup of the grated vegetable mixture and place on a parchment-lined baking sheet. Flatten into a pancake shape about 4” across. (It doesn’t look like this is going to stick together as a cohesive pancake, but it does. Trust me.) Repeat with the remaining vegetables. You should have about 16 pancakes.

Bake for 12-15 minutes. Flip, and continue baking an additional 12-15 minutes. They are done when both sides are crispy and brown.

Horseradish Cashew Cream

½ cup raw, unsalted cashews
½ cup water
3 tbsp horseradish

In a high-speed blender blend the cashews and water until smooth. Add the horseradish and pulse a few times until combined.

Tip: You can freeze the leftover horseradish cream for use at a later date.