Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 400 g potato (s), mainly waxy
- 1 small egg (s)
- 0.5 tablespoon ½ flour
- salt and pepper
- 1 medium onion (s)
- 4 slices gravlax or smoked salmon
- 50 g sour cream
- 2 stalks dill
- Vegetable oil, for frying
Print Recipe
Pin Recipe Instructions
- Peel, wash and finely grate the potatoes. Mix with the egg, flour, salt and pepper. Peel the onion, cut in half, cut across into thin strips and mix in.
- Heat 2-3 tablespoons of oil in a pan, add 1 heaped tablespoon of batter to each buffer and smooth out into a thin, round flatbread. Fry each side for 4-5 minutes until crispy brown. Serve each of the buffers garnished with 2 slices of salmon, 1 dollop of sour cream and dill tips.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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