First make the latkes. Shred the parsnip, potatoes and onion using the shredding attachment of your food processor or shred by hand if you prefer.

Use a clean kitchen towel and squeeze out as much liquid as you can, about a handful at a time.

Then add vegetables to a large bowl and mix in the eggs, matzo meal and salt and pepper.

Heat a large skillet over medium heat with canola oil and test with a small piece of batter to see if the oil is hot enough. If it sizzles, it's ready.

Then use a teaspoon (for mini size) and spoon a mixture of the latke into the hot oil, gently pressing down so it flattens and is even and cook on first side for about 3-4 minutes. Then carefully flip over and cook the other side for another 2-3 minutes until golden brown.

When done, remove to a paper towel lined baking sheet and sprinkle with salt while it's still hot.

To make the creme fraiche, just mix a bit of lemon zest with the creme fraiche (or sour cream) and set aside.

Top latke with a slice of lox, a dollop a bit of the creme fraiche, caviar and micro greens.