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FEATURED RECIPE
Zucchini Latkes with Red Pepper Jelly and Smoked Trout
INGREDIENTS
1 pound medium zucchini
1 large baking potato (3/4 pound), peeled
1 small onion (4 ounces), peeled
1/2 cup matzo meal
1 large egg, lightly beaten
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
Vegetable oil, for frying
1/2 cup sour cream
1/2 cup red pepper jelly
3 ounces skinless smoked trout fillet, coarsely chopped
2 ounces golden trout roe (see Note)
3 scallions, green parts only, thinly sliced
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