Latkes with Sour Cream, Salmon Roe, Chives and Dill, and Flake Salt

1. Grate your potatoes and onions, and then using a cheesecloth (or in a colander), squeeze out as much liquid as you possibly can.
2. In a large bowl, mix together grated potatoes and onions, egg, and flour, and season with salt and pepper. Mix together with your hands.
3. In a medium/large skillet, add a few inches of oil, and heat on medium heat. Use an ice cream scoop sized amount to portion the latkes, and add to the skillet. Cook for about 2 minutes on each side until golden brown with crispy edges. You’ll have to work in batches, so add more oil as you go!
4. Transfer to a paper-towel lined plate or baking sheet to drain excess oil. To keep latkes warm while you cook the rest, you can keep them in the oven at around 200 F.
5. Top with dollops of sour cream, a scoop of salmon roe, some chopped chives and dill, and some black pepper and flake salt.