Latke Double Down - cooking recipe

Ingredients

2 medium russet potatoes (about 1 pound)
1/2 yellow onion, peeled and grated on large holes of a grater
1 tablespoon everything bagel seasoning (recipe follows)
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large egg, lightly beaten
1 tablespoon all-purpose flour
1/2 - 1 cup canola oil
1 cup sour cream
4 ounces smoked salmon
1/2 cup sliced scallion, green part only
6 slices tomatoes
Everything Bagel Seasoning
1 tablespoon sesame seeds
1 tablespoon poppy seed
1 tablespoon dried minced onion
1 tablespoon instant minced garlic
1 tablespoon flaky sea salt

Preparation

Fill a large bowl with cold water. Working one at a time, peel potatoes and grate on the large holes of a box grater. Place grated potatoes into the bowl with cold water.
Once the potatoes have been added to the water and soaked for 1-2 minutes, drain and place in a large clean kitchen towel with the grated onion and squeeze to remove as much liquid as possible. Place potatoes and onion in a large bowl and combine with Everything Bagel Seasoning, salt, pepper, egg and flour.
Heat 1/4 cup oil in a large nonstick skillet. Spoon potatoes into skillet, making them into about 3-inch wide and 1/2-inch tall cakes. Cook until crisp and golden, about 4-5 minutes per side. Transfer to a towel-lined place. Repeat with remaining ingredients, adding more as needed to crisp the latkes.
To assemble the \"Double Down\" cakes, spread sour cream on one side of a latke and top with smoked salmon, onions and a slice of tomato. Spread more sour cream on another latke and top the sandwich. Repeat with remaining ingredients.
To Make the Everything Bagel Seasoning:
In a small bowl, mix ingredients to combine well. Store in an airtight container.