Ingredients for Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad

• 325g finely chopped onions, divided

• 1 stort ägg

• 1 1/4 teaspoons coarse kosher salt

• 1/4 teskedar nymalen svartpeppar

• 900g russet potatoes, peeled, cut into 1-inch pieces

• 1 tablespoon plain flour

• 1 teaspoon baking powder

• Vegetable oil (for frying)

• 90ml olive oil

• 2 matskedar sherryvinäger

• 1/4 teaspoons dry mustard

• 2 large bunches watercress, thick stems trimmed (about 1200g )

• 1 large avocado, pitted, peeled, diced

• 110g thinly sliced smoked salmon, cut into strips

Line colander with kitchen towel. Stir 240g onions, egg, salt, and pepper in large bowl. Place remaining 80g onions in processor; add potatoes. Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander. Wrap towel around potatoes, squeezing out as much liquid as possible. Scrape into bowl with egg mixture. Stir in plain flour and baking powder.

Heat 60ml vegetable oil in heavy large skillet over medium-high heat. Drop potato mixture by scant 60ml fuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula. Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed. DO AHEAD: Latkes can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 218°C. Bake latkes until crisp and deep brown, about 6 minutes per side.

Whisk oil, vinegar, and dry mustard in small bowl to blend. Season with salt and pepper. Combine watercress, avocado, and salmon in large bowl. Toss with enough dressing to coat.

Arrange 2 latkes on each plate. Mound salad alongside.

Bubbles. Louis Bouillot "Perle d'Aurore" Crémant de Bourgogne Rosé (France, $17) will taste great with the latkes and everything in the salad.

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