Squeeze excess water from potatoes. Place in medium bowl. Mix in eggs, minced onions, flour, salt and pepper. Melt butter with oil in heavy large skillet over medium heat. Add batter by 1/3 cups (in batches; do not crowd) and flatten slightly. Cook until pancakes are golden brown and potatoes are cooked, about 6 minutes per side. Drain on paper towels. Divide pancakes between plates. Top each with dollop of sour cream; sprinkle with chopped green onions. Arrange salmon on plates and serve immediately. An endive salad is a nice, crunchy counterpoint. Splurge with a nut tart from your local bakery for dessert.