Potato Latkes with 'Sour Cream' and Smoked Salmon

subheading: For Potato Latkes:

4 cups Yukon Gold potatoes approx. 4 med-sized potatoes - peeled and coarsely shredded (substitute Russet or Red potatoes)

1 medium-sized yellow onion - shredded

1 egg - lightly beaten

½ tsp kosher salt

¼ tsp freshly-cracked black pepper

¾ cup or more avocado oil - for frying

subheading: for Coconut Sour Cream:

1 can full-fat coconut milk

juice of half a lemon

subheading: For Serving:

Sliced smoked salmon

Finely chopped fresh chives

Directions at cookprimalgourmet.com

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