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1
Preheat oven to 325F (160C).
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2
Place 2 large cookie sheets in oven to heat.
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3
Shred potatoes and onion in a food processor.
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4
Transfer contents of work bowl to a large bowl.
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5
Insert steel blade in processor.
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6
Return potato-onion mixture to work bowl and process until finely chopped.
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7
Set large strainer over medium bowl.
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8
Place potato and onion mixture in strainer and press firmly to extract liquids; reserve liquids.
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9
Return potato mixture to large bowl.
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10
Mix in matzo meal, egg yolks, 2 tablespoons chives, salt and pepper.
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11
Pour clear portion off reserved potato liquids, leaving thick paste at bottom of bowl.
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12
Add paste to potato batter.
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13
Beat egg whites until stiff but not dry; fold into batter.
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14
Heat 13 cup oil in each of 2 heavy large skillets over medium-high heat.
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15
Drop 1 heaping tablespoon potato batter per pancake into hot oil; spread each to 3 inch diameter.
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16
Cook pancakes until bottoms are brown, about 4 minutes.
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17
Turn and cook until second sides are brown, about 3 minutes.
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18
Transfer pancakes to cookie sheets in oven.
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19
Repeat with remaining batter, adding more oil to skillet as necessary.
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20
Overlap pancakes on plates.
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21
Garnish with smoked salmon and caviar.
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22
Sprinkle with chives and serve.
