Grate 2 large russet potatoes and half a yellow onion. Soak in salted water for 20–30 minutes.

Drain and dry the potato-onion mixture using a clean kitchen towel.

Combine the mixture with 1 beaten egg, 1/4 cup matzo meal, kosher salt, and black pepper.

Heat vegetable oil in a skillet and fry the latkes for 6–10 minutes on each side.

Poach eggs in gently simmering water with vinegar for about 4½ to 5 minutes.

Blend 3 egg yolks, juice of half a lemon, and salt, adding 1/2 cup melted butter to create hollandaise.

Assemble by topping a latke with smoked salmon, a poached egg, and hollandaise. Garnish with chives and red onion.