Latke And Smoked Salmon Stacks

• 1 cup plain Greek yogurt
• 1/2 hothouse cucumber, grated and squeezed dry
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped dill
• Kosher salt
• Freshly ground black pepper
• 3 pounds russet potatoes, peeled and grated
• 1/4 cup vegetable oil
• 1/2 pound smoked salmon, very thinly sliced
• Fresh dill sprigs, for garnish

1. Stir together the yogurt, cucumber, lemon juice, olive oil, and dill in a small bowl to combine. Season with salt and pepper, to taste. Cover with plastic wrap and chill in the refrigerator until ready to use.
2. Place the grated potatoes in a large dish towel and season with salt and pepper. Gather the ends and squeeze to wring out as much liquid as possible.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Working in batches, drop spoonfuls of the potatoes into the pan, pressing gently with the back of a spoon to flatten. Cook for 2 to 3 minutes per side, until golden brown. Drain the latkes on paper towels. Continue cooking the latkes, adding more vegetable oil as needed.
4. To assemble, top each latke with a dollop of yogurt sauce and a slice of smoked salmon. Garnish each latke stack with a sprig of dill.

yogurt, hothouse cucumber, lemon juice, extravirgin olive oil, dill, kosher salt, freshly ground black pepper, russet potatoes, vegetable oil, salmon, dill sprigs

Taken from food52.com/recipes/31606-latke-and-smoked-salmon-stacks (may not work)