• Leave cream cheese at room temperature for 30 minutes to soften.
  4 oz cream cheese
• Wash and chop parsley, chives, and dill until you have 1 1/2 teaspoons of each.
  1 1/2 tsp parsley, 1 1/2 tsp chives, 1 1/2 tsp dill
• Peel the potatoes and onion.
  1 lb Yukon Gold potatoes, 1/4 red onion
• Using a coarse grater, shred the potatoes and onion. Place the shredded potato and onion in a cheesecloth and squeeze out all excess moisture. Set aside.
• Thinly slice the red onion and tomato.
  1/4 red onion
• Make the herb cream cheese by adding the cream cheese, freshly chopped herbs, salt, and pepper to a bowl. Stir to combine, and set aside in the refrigerator until ready to use.
  4 oz cream cheese, 1 1/2 tsp parsley, 1 1/2 tsp chives, 1/4 tsp salt, pinch black pepper, 1 1/2 tsp dill

Make Latkes

• First, add the shredded potato and onion to a medium bowl.
  1 lb Yukon Gold potatoes, 1 yellow onion
• Lightly beat the egg and add to the bowl, along with flour and salt. Stir until well combined.
  1 egg, 1/2 tsp salt, 2 tbsp flour
• Heat oil in a skillet over medium-high heat.
  1/2 cup avocado oil
• Once hot, divide the latke mixture into 4 balls.
• Add the balls to the skillet, one at a time, flattening them with the back of a spoon.
• Cook until golden brown on the bottom, about 3 minutes. Flip and cook again until golden brown and crispy, another 3 to 4 minutes.
• Remove to a plate lined with paper towels.

Make Hollandaise

• Add egg yolks, lemon juice, salt, and pepper to a blender and blend for 5 seconds.
  1 tsp kosher salt, 3 egg, 2 tbsp lemon juice, pinch black pepper
• Melt butter in the microwave on low heat for about 1 minute until melted and hot.
  1/2 cup butter
• Turn the blender on and slowly pour in the melted butter through the opening in the top. Continue to blend until smooth and thickened, about 15 to 30 seconds.

Poach Eggs

• Bring a large pot of water to a boil, then reduce heat to low.
• While the water is heating, add an egg to a ramekin. Swirl the water in the pot into a vortex, then carefully add the egg to the center.
  4 egg
• Cook for 3 minutes, then remove with a slotted spoon and place on a paper towel to remove excess water. Repeat the process with remaining eggs.

Assemble the Salmon Benedicts

• Place two latkes on each plate.
• Spread each latke with herb cream cheese.
• Top with a tomato slice, red onion slices, and smoked salmon, divided between each evenly.
  1 tomato, 6 oz smoked salmon
• Garnish with capers and chopped dill and serve immediately.
  capers