Shred potatoes using a coarse grater or food processor. Wrap in a kitchen towel and squeeze out excess liquid. Transfer to a large bowl.

Shred the onion and add it to the bowl with the potatoes.

Add the beaten eggs, flour, salt, and pepper to the potatoes and onion mixture.

Heat vegetable oil in a skillet to 350 degrees.

Working in batches, drop 1/4 cupfuls of the potato mixture into the skillet. Flatten to 3-inch rounds.

Fry the latkes until golden brown on each side, about 4 minutes per side. Add more oil as needed.

Transfer the cooked latkes to a rimmed baking sheet and keep warm in the oven.

Mix creme fraiche and chopped fresh tarragon in a small bowl.

Divide the smoked salmon among the latkes.

Top each latke with a dollop of the tarragon creme fraiche.