Heat the oven to 150°C/130°C fan/gas 2.
For the main dish
- Coarsely grate the potatoes and onion using a food processor or box grater.
- Put them into a bowl and mix in ½ tsp salt and some black pepper.
- Wrap handfuls of the mixture in a square of muslin or a new J-cloth and squeeze out as much liquid as you can.
- Transfer them to a large bowl as you go, loosen the strands with a fork, then stir in the eggs and flour so everything is well coated.
- The mix will look a bit dry but don’t worry – this is what creates crunch.
- Heat a thin layer of olive oil in a large non-stick frying pan over a medium heat.
- Drop 4 heaped tbsp of the mixture into the pan, spaced well apart, then flatten slightly with the back of a fork.
- Fry for 3-4 minutes until golden brown, then carefully flip over and cook for 3-4 minutes more until crisp on the outside and cooked through.
- Lift each batch onto a baking tray lined with non-stick baking paper and keep hot in a low oven while you cook the rest.
- Ruffle a small piece of salmon on top of each latke, spoon on some horseradish cream and garnish with dill.
- Serve with lemon wedges.
For the horseradish cream
- Mix the horseradish, onion and dill into the soured cream using a small bowl , add some seasoning.
- Cover and set aside in the fridge until needed.