Instructions: 1. Peel potatoes and grate into large bowl. Stir in 1/3 C chives, the onion, egg, flour, salt, and pepper. Set aside 1 T salmon strips; gently mix remaining salmon into potato mixture.

2. Heat oven to 200F. Line a baking sheet with paper towels. In large heavy skillet, heat 1/4 inch oil over medium heat. Drop potato mixture, a heaping tablespoon at a time, into oil and flatten with a slotted pancake turner or spatula.

3. Fry pancakes, several at a time, until golden-about 2 minutes on one side, then about 1 minute on the other. Remove pancakes and drain on paper towels; transfer pancakes to towel-lined baking sheet. Keep pancakes, warm in oven until all have been fried.

4. To serve, spoon about 1 heaping tea- spoon sour cream onto each pancake; top with reserved salmon strips and remaining 1 T chives.

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