In a mixing bowl, whisk together Greek yogurt, olive oil, fresh dill, lemon juice, lemon zest, honey, and a pinch of salt. Refrigerate for at least 30 minutes.

Coarsely grate the Russet potatoes and yellow onion, then squeeze out excess moisture. Combine with beaten eggs, matzo meal, salt, and pepper in a bowl.

Heat oil in a skillet to 350°F. Form latke mixture into patties and fry for 3-4 minutes on each side until golden brown. Transfer to a wire rack to keep warm.

In a saucepan, simmer water and add vinegar. Poach eggs for about 3-4 minutes until whites are set and yolks are still soft. Drain on a paper towel.

On each plate, place latkes, top with smoked salmon, poached egg, and drizzle with dill-lemon sauce. Garnish with fresh dill and lemon zest.