Spiralised potatoes make light work of latkes, and if you use spring onions, you won’t suffer teary, onion eyes.

The key to a crisp latke is as dry a mixture as possible and floury potatoes. These are great with smoked salmon but also as a delicious side dish.

Cut the edge off both ends of the potatoes to make a flat end and run them through a spiraliser to get strings of potato spirals. If not using immediately, place them in a large bowl of cold water. When you are ready to make the latkes, drain off the water and tip the potatoes onto a clean tea towel.

Squeeze hard to remove as much liquid as possible, then tip into a large dry bowl and add the remaining ingredients. Stir to combine.

Heat about 2cm depth of oil over a medium flame in a large frying pan.

Shape the mixture with your hands into golf ball-sized patties, squeezing out more liquid as you go. Lay them on a baking sheet. You will only cook a few at a time so you can continue shaping whilst the others are frying.

Once the oil is hot enough (test it by dropping a tiny piece of potato into the oil. The oil should immediately sizzle) use a fish slice to gently transfer the latkes to the pan and flatten them a little. 

Fry for about 2-3 minutes, until golden, then carefully flip over and fry for two or three minutes more.

Place on sheets of kitchen towel to drain off the oil then transfer to a baking sheet in a low oven to keep warm and serve immediately once they are all cooked, or cool then refrigerate or freeze them and reheat in a hot oven to crisp them up. You can heat from frozen.

For the dill crème fraiche: first reserve a few sprigs of dill to use as a garnish, then chop the rest finely and stir into the crème fraiche. Add a squeeze of lemon juice and season to taste.

Serve hot with smoked salmon and dill crème fraiche to spoon over it.