Emma Spitzer served up a lox with fennel and potato latkes on Sunday Brunch.

The ingredients are: 4 medium white potatoes, around 1kg in weight, 1 medium onion, 1 fennel bulb, 2 tsp of fennel seeds, crushed in a pestle and mortar, 3 large eggs, 80 g of plain flour or matzo meal, 2 tsp of sea salt?Cracked black pepper and 100ml of sunflower oil for frying.

For the Lemon and Chive Aioli: 5 tbsp of mayonnaise?, Juice of 1/2 lemon, 1 garlic clove, crushed and 1 tbsp of finely chopped chives.