Heat about 2cm depth of oil over a medium flame in a large frying pan.
Shape the mixture with your hands into golf ball-sized patties, squeezing out more liquid as you go. Lay them on a baking sheet. You will only cook a few at a time so you can continue shaping whilst the others are frying.
Once the oil is hot enough (test it by dropping a tiny piece of potato into the oil. The oil should immediately sizzle) use a fish slice to gently transfer the latkes to the pan and flatten them a little.
Fry for about 2-3 minutes, until golden, then carefully flip over and fry for two or three minutes more.
Place on sheets of kitchen towel to drain off the oil then transfer to a baking sheet in a low oven to keep warm and serve immediately once they are all cooked, or cool then refrigerate or freeze them and reheat in a hot oven to crisp them up. You can heat from frozen.
For the dill crème fraiche: first reserve a few sprigs of dill to use as a garnish, then chop the rest finely and stir into the crème fraiche. Add a squeeze of lemon juice and season to taste.
Serve hot with smoked salmon and dill crème fraiche to spoon over it.
