Photo: Peter Frank Edwards; Styling: Ginny Branch 
Hands-on Time
35 Mins
Total Time
35 Mins
Serves 16 (serving size: 2 pancakes, 1/4 ounce salmon, and about 1 3/4 teaspoons sour cream mixture)

Serve pancakes with a dollop of applesauce in place of the fish for a fast meat-free option.

How to Make It

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.

Ratings & Reviews

sharird's Review

January 24, 2015
These were ok. The inside stayed a little too mashed potato-y. They also took longer on each side for me.

Good party food

April 13, 2015
I made 150 of these for our yacht club Opening Day. I didn't like that the potato pancake was room temp. Warm would definitely have been better. The pancakes turned out perfect. We made them small and pretty flat so they weren't mushy. I would also put more salmon on them for more taste. The sour cream topping was pretty mellow and it may work better to put the chives into the sour cream.


August 22, 2016
Love these! I make bigger pancakes and serve with a salmon fillet or other grilled/broiled meat. Even my seven year old likes this! Great as is, also!