Grate the russet potatoes and yellow onion using a food processor until finely shredded. Soak in salted water for 20–30 minutes.

Drain the mixture and thoroughly squeeze out as much moisture as possible.

Combine drained potato and onion mixture with one egg, matzo meal, kosher salt, and ground black pepper in a mixing bowl. Stir until well combined.

Heat about ½ inch of vegetable oil in a skillet over medium-high heat. Fry each latke for 6–10 minutes per side until golden brown.

Use a slotted spatula to transfer them to a paper towel-lined plate to drain and keep warm.

Bring water to a simmer in a saucepan, add vinegar, and create a whirlpool. Poach the eggs for 4.5–5 minutes until whites are set.

Blend egg yolks, lemon juice, and salt until smooth. Gradually drizzle in melted butter until sauce thickens.

Place a crispy latke as the base, top with smoked salmon and a poached egg. Drizzle with hollandaise and garnish with chives.