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. Then 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.