Summary

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

1. 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.
2. 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.