Bring a small pot of salted water to a boil. Meanwhile peel the potatoes. Once the water is boiling add the potatoes and boil for 5 minutes.

Drain well and let cool to room temperature. Grate the potatoes on the coarse side of a cheese grater into a mixing bowl. Drain again to make sure that all excess liquid is gone (a light squeeze is helpful).

Slice smoked salmon into small squares and beat two eggs. Mix together with the grated potatoes and season with salt, pepper, paprika, rice flour, olive oil, and chopped chives. Mix until combined.

Divide into 4 equal balls and pat into flat rounds. Leave covered in the fridge overnight if you can.

To make the sauce… combine the chives, avocado, toasted pine nuts, lemon juice, olive oil, dill, salt and pepper in a blender or food processor. Adjust the salt and lemon, if needed. Set aside.

Heat a large size skillet.over medium heat and add 2 T coconut oil. Gently fry the potato cakes, 2 at a time, for 2 to 3 minutes on each side until light brown, slightly crispy, and heated through. Keep warm.

Meanwhile, cook remaining 4 eggs to liking (poach, soft boil, scrambled, or fried) to serve on top of the latkes.

To serve, top the latke with a cooked egg and drizzle with sauce.

Garnish with chives or dill.