For the Waffles (makes 8 small waffles):

• 250 g shredded raw potatoes (approximately 2 medium-sized potatoes)
• 2 eggs
• 200 ml (2 dl) milk
• 100 ml (1 dl) plain flour
• 2 tbsp melted butter
• A pinch of salt

For the Topping:

• 4 tbsp sour cream
• 1 small red onion, finely chopped
• Fresh dill, for garnish
• Kalix Vendace Roe (Kalix Löjrom)
• Lemon wedges (optional, for a fresh touch)

Prepare the Batter:

• Grate the raw potatoes and squeeze out any excess moisture.
• In a mixing bowl, whisk together the eggs, milk, flour, melted butter, and salt until smooth.
• Add the shredded potatoes and mix well to combine.

Cook the Waffles:

• Preheat your waffle iron and lightly grease it with butter or oil.
• Spoon a portion of the batter onto the waffle iron, spreading it evenly.
• Close the waffle iron and cook until the waffles are golden brown and crispy. Repeat for the remaining batter.

Assemble the Dish:

• Place a small dollop of sour cream on each waffle.
• Add a generous spoonful of Kalix Vendace Roe on top.
• Sprinkle with finely chopped red onion and garnish with fresh dill.

Serve:

• Serve the waffles warm with a glass of bubbly or your favorite drink. Optional: Add a squeeze of lemon for a zesty finish.