1/2 cup of reduced-fat sour cream
1 teaspoon of  freshly grated organic  lemon rind
1/2 teaspoon freshly ground black pepper, divided
2 cups leftover mashed potatoes 
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
1 egg
1 egg white, beaten
1/2 small organic yellow onion, minced
2 tablespoons safflower oil, divided
1/4 pound thinly sliced smoked salmon, tear into bite-sized pieces
 2  tablespoons chopped fresh chives
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Preheat the oven to 200 degrees and place a wire rack on a baking sheet
Add together the sour cream, lemon rind and 1/4 teaspoon of the black pepper in a small bowl.
Cover the bowl and chill
Add together the potatoes, flour, baking powder, the other 1/4 teaspoon of pepper, egg, egg white and the onion in a medium bowl.
Heat a large nonstick skillet over medium heat
Add 1 1/2 teaspoon of the oil, and make sure that the skillet is coated.
 Scoop roughly  1 1/2 tablespoons of potato batter per pancake onto hot pan   It should make 8 pancakes and  flatten each slightly.
Cook the pancakes for 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.