Latke and Smoked Salmon Stacks

Stir together the yogurt, cucumber, lemon juice, olive oil, and dill in a small bowl. Season with salt and pepper, to taste. Cover with plastic wrap and chill in the refrigerator until ready to use.

Place the grated potatoes in a large dish towel and season with salt and pepper. Gather the ends of the towel and squeeze to ring out as much liquid as possible.

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 cooked latkes on paper towels. Continue cooking the rest of the latkes, adding more vegetable oil as needed.

Plate the latkes. Top each latke with a dollop of yogurt sauce and a slice of smoked salmon. Garnish each latke stack with a sprig of dill.