Grate two large russet potatoes and a yellow onion into a bowl. Soak in salted water for 20-30 minutes to draw out excess moisture.

Drain and squeeze out as much liquid as possible using a kitchen towel.

Combine the drained potato-onion mixture with two beaten eggs, half a cup of matzo meal, kosher salt, and black pepper. Stir until well-blended.

Heat vegetable oil in a skillet over medium-high heat, until hot but not smoking. Drop spoonfuls of the latke batter into the skillet and fry each for 6-10 minutes on each side until golden brown.

For poached eggs, fill a saucepan with water and a splash of vinegar, bring to a gentle simmer. Create a whirlpool and crack in eggs, poach for 4½ to 5 minutes.

Blend two egg yolks with fresh lemon juice, then gradually add melted butter to create a creamy hollandaise sauce. Keep warm until ready to serve.

Assemble by placing a crispy latke on each plate, topping with smoked salmon and a poached egg, then drizzling with hollandaise. Garnish with chives and red onion.