Ingredients
Equipment
Method
Preparation
- Begin by grating four medium russet potatoes and one yellow onion using a box grater or food processor.
- Soak the grated mixture in a bowl of salted water for 20–30 minutes to draw out excess starch.
- Drain the potato and onion mixture using a colander and squeeze out as much moisture as possible.
- In a large mixing bowl, combine the drained potato and onion with one beaten egg, 1/4 cup of matzo meal, kosher salt and ground black pepper.
- Stir until everything is well incorporated and the mixture holds together.
Cooking
- Heat vegetable oil in a large skillet over medium heat until shimmering.
- Spoon 3-4 tablespoons of the latke batter into the hot oil and gently flatten into round shapes.
- Fry latkes for 6–10 minutes on each side until golden brown and crispy.
- Drain on paper towels.
- In a separate pot, bring water and a splash of white vinegar to a gentle simmer.
- Create a whirlpool and carefully poach fresh eggs for about 4½ to 5 minutes.
- In a blender, combine two egg yolks, a tablespoon of fresh lemon juice, and a pinch of salt.
- Slowly drizzle in melted butter while blending until thickened.
Assembling
- Place one crispy latke on each plate, top with a slice of cold smoked salmon, and add a poached egg.
- Drizzle with hollandaise sauce and garnish with freshly chopped chives.
Nutrition
Notes
Ensure to squeeze out all moisture from grated potatoes before frying; soggy latkes will not crisp properly. Serve immediately for best results.