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

1. Preheat oven to 200u0b0. Place a wire rack on a baking sheet.
2. Combine sour cream, lemon rind, and 1/4 teaspoon pepper in a small bowl. Cover and chill.
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.

sour cream, freshly grated lemon rind, freshly ground black pepper, leftover mashed potatoes, allpurpose, baking powder, kosher salt, egg, egg, yellow onion, safflower oil, salmon, fresh chives

Taken from www.myrecipes.com/recipe/potato-pancakes-salmon (may not work)