Peel and coarsely grate four large potatoes. Squeeze out as much water as you can from the grated potatoes.

Put in a mixing bowl with two eggs and 1/3 cup matzoh meal (or substitute with a mixture of half flour and fine breadcrumbs). Season with some sea salt (about 1 tsp).

Heat up a good glug of rapeseed oil in a pan to medium-high. Using a small scooper (or spoon) drop small, rounded mixtures into the pan (about one or two mouthfuls full), and flatten them a bit with a spatula as the bottom starts to crisp. Continue cooking till they crisp up nicely to a golden brown and flip over to crisp the other side. Once they achieve an all-over tan then transfer to a baking tray. You may need to add more oil as you go along.

When you have finished all the mixture (I tend to use two pans to speed up the process) pop the baking tray in a medium oven (160c) to ensure the latkes are cooked through and to keep them crisp.

You can also prepare these latkes in advance, by refrigerating or freezing them after frying and then popping them in the oven 20 minutes before serving (at 180c).

Serve with a dollop of chive sour cream dip (mix 1/2 cup sour cream, with 1 tbsp horseradish cream and 1/4 up snipped chives) and top with a small piece of folded-over smoked salmon.