1. In a medium size bowl, combine the zucchini, potato, green onions, flour, egg, egg white, salt, pepper and thyme. 2. Coat a medium size skillet with cooking spray. Melt the margarine in the skillet over moderate heat. Add the zucchini mixture, shaping it into a cake with a ladle, and cook for about 1 min. 3. Coat uncooked side with spray. Turn the cake over and cook for 1 min. 4. To serve, cut the cake into quarters. Spoon 1 tsp. of the horseradish sauce on each quarter, then top with a generous amount of the smoked salmon.
Apricot Horseradish Sauce: Mix sauce ingredients well and refrigerate.
* Recipe courtesy of Lou Aron, Chef, Westside Catering, Boise, ID