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1. Check salmon and remove any bones. Zest lemon. Cut 3 thin slices; juice remaining lemon. Set aside zest and juice.
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2. Pour 1-inch (2.5-cm) water in a shallow pan; add lemon slices. Heat water over medium-low until hot and barely simmering. Add salmon, skin-side down; cover. Reduce heat to low; poach 12 to15 minutes or until evenly pale pink. Drain salmon; transfer to a plate, cover and refrigerate immediately.
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3. Steam potatoes over boiling water or generously cover potatoes with cold water in a large saucepan. Bring to a boil over high heat. Steam or gently boil, covered, for 25 to 30 minutes or until just tender when pierced with a skewer. Drain; cool.
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4. In a large mixing bowl, stir sour cream with mayonnaise, horseradish, capers, 2 tsp (10 mL) lemon zest, 1 tbsp (15 mL) lemon juice, salt and pepper. Stir in green and red onions. Peel warm potatoes for a more refined look, then cut into bite-size chunks; add to dressing as cut. Using a large spoon or spatula, gently mix potatoes by lifting up from bottom of bowl and turning over. To aid in rapid cooling, make a well in the centre of the salad if in a bowl or spread out in a large baking dish or pan. Cover with plastic wrap and refrigerate several hours until cold.
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5. When ready to serve, remove skin (if present) and scrape brownish fat off cold salmon; discard. Coarsely break up salmon. (Salmon naturally continues to break up when stirred into potatoes.) Stir potato salad gently; fold in salmon. Serve on a bed of Boston lettuce garnished with sprinkling of additional green and red onions.
