Potato Latkes With Gravlax, Crème Fraîche And Caviar

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1 large baking potato (1 pound), peeled

1 small onion (4 ounces), peeled

1/4 cup all-purpose flour

1 tablespoon matzo meal

1 large egg, lightly beaten

1 1/2 teaspoons salt

1/2 teaspoon freshly ground pepper

Vegetable oil, for frying

1/2 cup crème fraîche

6 ounces thinly sliced gravlax, cut into 2-by-1/2-inch strips

2 ounces paddlefish roe (see Note)

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