1. Preheat oven to 375°; spray 24-cup mini muffin and 12-cup mini muffin pans with cooking spray.

2. In large bowl, prepare pancake mix as label directs using eggs; stir in potato, chives and zest. Makes about 3 1/2 cups.

3. Press about 1 1/2 tablespoons potato mixture onto bottom and sides of each prepared cup; bake 30 minutes or until golden brown and crisp. Makes 36 cups.

4. Divide salmon into cups; serve topped with sour cream and dill.

• 4 g Total fat
• 2 g Saturated fat
• 40 mg Cholesterol
• 374 mg Sodium
• 14 g Carbohydates
• 2 g Fiber
• 1 g Sugars
• 0 g Added sugars
• 5 g Protein