One-pan potato latke with smoked salmon

Method

1. Put the grated potatoes and onion in a large bowl and sprinkle over 2 tsp of the salt. Mix thoroughly, then set aside for 15 minutes to draw out moisture.
2. Meanwhile, for the herby crème fraîche, mix all the ingredients together in a bowl with some seasoning. Cover and chill until ready to serve.
3. Transfer the potato mixture to a clean tea towel or muslin square (discard any liquid in the bowl). Gather the edges together, then squeeze over the sink to remove as much moisture as you can (the potatoes need to be nice and dry so the latke crisps up). Return the mixture to the bowl and stir in the remaining salt and the matzo meal, egg, chives, caraway/cumin (if using) and plenty of black pepper. Mix to combine.
4. Heat 2 tbsp of the oil in a large frying pan (about 28cm) over a medium heat. Add the potato mixture to the skillet, pressing to spread into an even layer. Don’t worry if the edges are a little ragged – they’ll turn extra crispy. Cook for 4-6 minutes, then carefully invert onto a plate. Heat the remaining oil in the pan, then slide the latke back in. Cook for a further 4-6 minutes until the other side is golden.
5. Turn the latke out onto a serving board (or serve in the pan). Slice into wedges, then top with smoked salmon, herby crème fraîche, salmon roe, spring onion and dill sprigs, with lemon wedges for squeezing.