Potato pancakes

Peel and grate the potatoes on a cheese grater into a bowl of very cold water, and grate in half an onion.

Top up the water and let them sit 20 to 30 minutes without rinsing.

Whisk the eggs with the flour, black pepper, cayenne and salt until very smooth and set aside.

Drain and rinse the potatoes, put them in a colander and squeeze out all the water a fistful at a time, then press again with paper towel; wet potatoes are the only way to ruin this.

Mix the egg mixture into the dry potatoes with a spatula and keep it covered, since the potatoes oxidize and it cannot be stored.

Heat enough oil in a heavy duty skillet to come at least halfway up the pancake over medium high heat, until it shimmers.

Add the mixture and flatten to about half an inch, cook about five minutes per side until the edges are really crispy, turning the heat down to medium after the flip so the raw potato cooks through.

Top with smoked salmon, sour cream and dill, or applesauce and sour cream.