The day before cooking, place an unshaken and sealed can of full-fat coconut milk in the fridge. The following day, open the can and spoon off the solidified cream. Add cream to a bowl along with the juice of half a lemon. Whisk until smooth and creamy. Taste for seasoning and adjust lemon juice as required. Cover bowl with wrap and return coconut to fridge until ready to serve.

Use the coarse side of a box grater or food processor to grate potoatoes and onions separately.

Firmly squeeze liquid from grated potatoes into a large mixing bowl. Allow drained liquid to sit in the bowl for a few minutes then drain, reserving the starch that has settled on the bottom of the bowl. In a separate bowl, squeeze liquid from grated onion.

Add drained potato, onion, egg, salt and pepper to bowl with starch. Toss everything until thoroughly mixed. Set aside.

Preheat 2-3 tbsp avocado oil in a 12” non-stick skillet over medium-high heat. Form small mounds of the potato mixture in your hands, squeezing out any additional liquid that has released. Add potato mixture to hot oil. Fry latkes 4-5 minutes per side or until golden brown and cooked to your desired doneness. **If required, add more avocado oil to the pan.

Transfer cooked latkes to a tray lined with a cooling rack and season immediately with flakey sea salt. If making in advance, reheat cooked latkes in a 350F oven until warmed through (approx. 8-10 minutes).

To serve, spoon a dollop of coconut sour cream, fan slices of smoked salmon overtop and garnish with chopped chives.