• Preheat the oven 200°F and prep a baking sheet with a wire cooling rack, so latkes can stay warm and crisp.
• Remove smoked salmon from refrigerator to “temper” for at least 15 minutes before serving.
• Use a large shredding blade to grate the potatoes and onion. A hand box grater works well.
• To get crispy latkes, the potato and onion mixture needs to be dry. Squeeze the potatoes and onion dry with your hands like you are making a snowball to remove excess water.
• Add potatoes and onion to a mixing bowl.
• Add the flour, egg, salt, and pepper with the potatoes and onion. Mix well.
• Scoop to form latkes. Size is your choice, but I recommend a golf ball size and shape.
• Heat ¼ inch canola oil in a frying pan over medium high heat until bubbling but not smoking. Latkes should sizzle immediately upon entering the oil.
• Once it is in the hot oil, flatten the latke to ½ inch thickness with a spatula.
• Fry until both sides are dark golden-brown, about 2 minutes per side.
• Remove latkes from the oil and place on paper towels to absorb excess oil.
• Serve topped with a dollop of sour cream or Crème Fraîche, some smoked salmon and a sprinkling of chives.

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