Begin by grating two russet potatoes and one yellow onion into a large bowl. Soak the mixture in salted water for 20–30 minutes to reduce starch.

Carefully drain the potatoes and onion mixture in a colander. Wring out as much moisture as possible using a clean kitchen towel.

In a mixing bowl, combine the squeezed potato and onion mixture with two beaten eggs, matzo meal, kosher salt, and ground black pepper.

Heat vegetable oil in a large skillet over medium heat. Form the latke mixture into small patties and fry for 6–10 minutes on each side until golden brown.

In a pot of gently simmering water, poach eggs for 4½ to 5 minutes until whites are set but yolks remain runny.

In a heatproof bowl, whisk together two egg yolks, lemon juice, and a pinch of salt. Whisk in melted butter until creamy and emulsified.

To serve, place a crispy latke on each plate, top with smoked salmon, poached egg, and drizzle with hollandaise. Garnish with chives and red onion.