Potato Pancakes with Smoked Salmon

Peel the potatoes and half onion. Grate both on the large holes of a box grater or in a food processor.

Transfer the grated potato and onion to a clean kitchen towel or cheesecloth. Twist and squeeze hard until no more liquid comes out. This is the single most important step for crispness.

Put the squeezed potato mixture in a large bowl. Add the egg, flour, salt, pepper, and nutmeg. Mix thoroughly until the batter holds together when pressed.

Heat the vegetable oil in a large frying pan over medium-high heat until shimmering (about 180°C). Drop heaping spoonfuls of batter into the oil, spacing them apart. Flatten each mound gently with the back of the spoon to form 8–10 cm pancakes.

Fry for 3–5 minutes per side until deep golden brown and crispy at the edges. The centers should be cooked through and the surfaces crunchy. Work in batches to avoid crowding. Add more oil between batches if the pan looks dry.

Drain the cooked pancakes on paper towels for 30 seconds, then transfer to serving plates while still hot.

Top each pancake with a dollop of crème fraîche, a slice of smoked salmon, and a pinch of chopped dill. Serve immediately with lemon wedges for squeezing.