Serve pancakes with a dollop of applesauce in place of the fish for a fast meat-free option.
Serves 16 (serving size: 2 pancakes, 1/4 ounce salmon, and about 1 3/4 teaspoons sour cream mixture)
1. Preheat oven to 200°. 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.