• Adjust rack to top position and preheat oven to 425 degrees. • Place shredded potatoes in a medium bowl; cover with 1 1⁄2 cups hot water(3 cups for 4 servings). Set aside to soak for 8 minutes, then drain. Reserve bowl. • Place drained potatoes in the center of a clean kitchen towel; gather into a tight bundle and wring over sink to remove as much excess water as possible. Transfer back to reserved bowl; set aside until ready to use in Step 4.

• While potatoes soak, wash and dry produce. • Halve, peel, and thinly slice shallot. Quarter lemon. Trim ends from cucumbers; using a peeler, shave each cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core. Discard core. Pick and roughly chop fronds from dill. • Place shallot in a small bowl; cover with cold water and set aside.

• Pat salmon dry with paper towels and season all over with salt and pepper. • Drizzle skin sides of salmon with oil; rub to coat. Flip salmon; evenly spread tops with mustard and sprinkle with Everything Bagel Seasoning, pressing firmly to adhere (no need to coat undersides!). • Place salmon, skin sides down, on a baking sheet; roast on top rack until golden brown and cooked through, 10-12 minutes.

• While salmon cooks, to bowl with shredded potatoes, add cream cheese and flour; stir to thoroughly combine. TIP: Your hands are the best tool for the job! • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat (use enough oil to coat bottom of pan). Once oil is hot enough that a drop of potato mixture sizzles when added to the pan, use your hands to squeeze 1⁄4 cupfuls of potato mixture into tight balls; carefully add to pan. Firmly press down with a spatula to form patties. (TIP: Don’t crowd the pan; you may need to work in batches.) Cook until deep golden brown, 3-5 minutes per side (reduce heat to medium low if browning too quickly). • Transfer to a paper-towel-lined plate. Season with salt to taste.

• Drain shallot; pat dry with paper towels. • In a second medium bowl, whisk together half the sour cream, a big squeeze of lemon juice (we used half the lemon), a pinch of salt, and pepper. Add cucumbers, shallot, and half the dill; toss until coated.

• In a second small bowl, combine remaining dill and remaining sour cream. • Divide salmon, latkes, and cucumber salad between plates. Top salmon with a dollop of dill sour cream. Serve with remaining lemon wedges on the side. ***Fish is fully cooked when internal temperature reaches 145°.***