Preheat oven to 200 F and place a wire rack on a baking sheet.
Add sour cream, lemon rind and 1/4 tsp black pepper in a small bowl.
Cover bowl and chill.
Add potatoes, flour, baking powder, 1/4 tsp pepper, egg, egg white and onion in a medium bowl.
Heat a large nonstick skillet over medium heat.
Add 1 1/2 tsp safflower oil, and make sure that the skillet is coated.
Scoop roughly 1 1/2 Tbsp potato batter per pancake onto hot pan. It should make 8 pancakes and flatten each slightly.
Cook pancakes for 2 to 3 minutes on each side or until golden brown.
Place pancakes 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.