Potato Pancakes with Salmon



1/2 cup reduced-fat sour cream

1 teaspoon freshly grated lemon rind

1/2 teaspoon freshly ground black pepper, divided

2 cups leftover mashed potatoes (about 15 ounces)

6 tablespoons all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon kosher salt

1 egg

1 egg white, beaten

1/2 small yellow onion, minced

2 tablespoons safflower oil, divided

1/4 pound thinly sliced smoked salmon, torn into bite-sized pieces

1 to 2 tablespoons chopped fresh chives

Step 1

Preheat oven to 200°. Place a wire rack on a baking sheet.

Step 2

Combine sour cream, lemon rind, and 1/4 teaspoon pepper in a small bowl. Cover and chill.

Step 3

Combine potatoes, flour, baking powder, remaining 1/4 teaspoon pepper, salt, egg, egg white, and onion in a medium bowl. Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil; swirl to coat. Scoop about 1 1/2 tablespoons potato batter per pancake onto hot pan, for a total of 8 pancakes; flatten each slightly. Cook pancakes 2 to 3 minutes on each side or until golden brown. Place pancakes on rack on baking sheet; place in oven to keep warm. Repeat procedure in 3 more batches with remaining oil and remaining potato batter. Top pancakes with sour cream mixture, salmon, and chives.