How to Make It
Pick the parsley leaves from their stems and coarsely chop them. Place 2 latkes on each plate and drape one piece of smoked salmon on top of each latke. Follow with 1 poached egg on top of each latke. Spoon 1 to 2 tablespoons of the hollandaise onto each. Finish with a sprinkling of the chopped parsley.
Peel and mince the shallot; set aside. Finely chop the thyme leaves.
Place a small saucepan, filled halfway with water, over medium heat and bring the water to a simmer, then turn the heat to the lowest flame.