Ingredients

Yogurt-dill sauce:
1 cup plain low-fat yogurt
1/4 cup finely chopped fresh dill
Salt and freshly ground black pepper to taste
Juice of 1 lemon

Pancakes:
2 medium zucchini, ends trimmed
2 large Idaho potatoes, scrubbed but not peeled
1 small red onion, thinly sliced and cut into julienne strips
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil for cooking
1 1/2 teaspoons unsalted butter, melted, for cooking

Accompaniments:
2 cups mixed baby greens
12 ounces sliced Norwegian smoked salmon or gravlax (2 slices per serving
1/2 cup chopped chives for garnish
Very thin lemon slices for garnish
Freshly ground black pepper to taste

To make sauce: In a ceramic or plastic bowl, combine all the ingredients, cover and chill. (If you are making the sauce in advance, add the lemon juice just before serving or the yogurt will separate.)

Directions

To make the pancakes: Grate the zucchini and potatoes on the large-hole side of a grater, or in a food processor. Put the grated vegetables in a bowl and add the onion, olive oil, salt and pepper.

Preheat the oven to 300 degrees. In a 7 1/2-inch nonstick omelet pan, heat 1 teaspoon of the vegetable oil together with 1/4 teaspoon of the melted butter over medium-high heat until hot. Pour 1/4 cup of the grated vegetables and spread the mixture to the edges of the pan, pressing down firmly with a rubber spatula, to form a pancake about 1/4 inch thick. Cook about 3 minutes, until the edges begin to brown. Gently lift the pancake with the spatula to check the underside. If it is deep golden brown in color, turn (or flip) the pancake and cook 3 to 4 minutes more, until golden. Remove the pancake to a paper-towel-lined plate to drain, then transfer to a baking sheet. Place in the oven to keep warm.

Repeat making pancakes with the remaining ingredients in the same manner, being sure to add 1 teaspoon of oil and a bit of butter to the pan before making a new pancake.

To serve, put a generous 1/4 cup of greens on each of 6 salad plates. Spread each pancake with about 2 tablespoons (or more to taste) of yogurt-dill sauce, then put a pancake on each plate on the greens. Arrange 2 slices of salmon on top of each pancake. Gamish each serving with some chives, several lemon slices and a generous grinding of pepper. Serve the remaining sauce in a bowl on the side.