Potato Latkes with Smoked Salmon, Yogurt, Dill & Celery-Apple Salad

Directions

1. Whisk together the eggs, breadcrumbs, cornstarch, salt, and pepper in a medium bowl until the mixture is evenly moistened.
2. Chop the dill leaves from the stems and mince them; add most of the dill to the egg mixture, reserving a small handful for garnish.
3. Peel and coarsely grate the potatoes, then squeeze out as much moisture as possible in a colander or clean towel.
4. Fold the grated potatoes into the egg mixture until everything is well combined and coated.
5. Heat a large skillet over medium heat and lightly oil the surface. Shape the latke batter into patties about 1/2 inch thick using a 1/3-cup scoop, and place them on a plate.
6. Cook the patties until golden and cooked through, about 4–5 minutes per side. Transfer to a paper-towel-lined plate to drain.
7. Make the dressing by whisking together oil, vinegar, Dijon, honey, and a pinch of salt in a separate bowl.
8. Quarter and thinly slice the apple; add it to the dressing and toss to coat.
9. Slice the celery and add to the bowl with the dressing. Tear or chop the smoked salmon into bite-sized pieces.
10. Just before serving, add the arugula to the salad and toss to combine.
11. To assemble, place latkes on plates, season with pepper, top with salmon and a dollop of yogurt, and garnish with the reserved dill. Serve with the salad on the side.