Zucchini Latkes With Red Pepper Jelly And Smoked Trout

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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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