Latkes topped with Smoked Salmon and Crème Fraiche | Decoy Recipes

Ingredients

• 2 lb russet potatoes (approximately), washed (to get 5 cups shredded)
• Ice water
• 2 tbsp white onion grated (optional, you can add more too for more onion flavor)
• 2 large eggs
• 2 tbsp all-purpose flour
• 1 tbsp potato starch (optional)
• 1 tsp salt
• ½ cup canola oil (or other oil for frying like grapeseed)
• 8 oz crème fraiche
• 4 oz hot smoked salmon
• 5 radishes, sliced very thin
• 1 bunch chives, minced
• Zest from 1 lemon