For Latkes:

1½ lbs (680g) russet potatoes, peeled

½ medium onion, grated

1 large egg, lightly beaten

2 tbsp matzo meal or all-purpose flour

1 tsp kosher salt

½ tsp black pepper

Vegetable oil, for frying

For Hollandaise:

3 large egg yolks

1 tbsp fresh lemon juice

¼ tsp kosher salt

½ cup (113g) unsalted butter, melted

For Assembly:

8 large eggs, very fresh

Splash of white vinegar

4 oz smoked salmon or lox

Chopped fresh chives

Finely diced red onion

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Grate potatoes and squeeze out excess moisture. Combine with onion, egg, matzo meal, salt, and pepper.
Heat oil in a skillet, form potato mixture into patties, and fry until golden and crisp. Keep warm.
Blend egg yolks, lemon juice, and salt. Slowly add melted butter until thickened. Keep warm.
Simmer water with vinegar and poach eggs for 3–4 minutes.
Assemble: latke, smoked salmon, poached eggs, spoon hollandaise on top, garnish with chives and red onion. Serve immediately.

Serve immediately for the best texture and flavor.
Keep latkes warm in a low oven if preparing multiple plates.
Hollandaise is best used fresh but can be kept warm for short periods.
Experiment with lighter alternatives like sweet potato latkes or yogurt-based hollandaise for a healthier option.