Grate 2 large russet potatoes and 1 yellow onion, soak in salted water for 20 to 30 minutes, then drain and squeeze out moisture.

In a mixing bowl, combine the drained potato and onion mixture with 1 beaten egg, 0.25 cup matzo meal, and a pinch of kosher salt and black pepper.

Heat 0.5 inch of vegetable oil in a skillet over medium-high heat, shape latke mixture into rounds, and fry for 3 to 5 minutes per side until golden brown.

Poach 2 large eggs in simmering water with a splash of vinegar for 4½ to 5 minutes, then drain on paper towels.

Blend 3 egg yolks, 1 tablespoon lemon juice, and a pinch of salt, slowly drizzle in 0.5 cup melted butter to create hollandaise.

Assemble the dish by placing a crispy latke on a plate, topping with smoked salmon, a poached egg, hollandaise sauce, chives, and red onion.