In a small saucepan, combine vinegar, ¼ cup water, a few sprigs of dill and sea salt flakes. Heat until the salt dissolves. Remove from heat and stir in the onions. Let stand 1 hour.

In the meantime, grate the potatoes, using the largest holes on a box grater. Squeeze out the excess water.

In a medium mixing bowl, combine the shredded potatoes with cheese, 1 tablespoon minced dill and salt and pepper to taste. Heat a waffle iron and scoop ½ cup of this mixture into the waffle iron. Cook the waffles according to your machine’s instructions. Mine took 4 minutes to cook each waffle in a 4-inch waffle maker.

Serve immediately with smoked salmon and red onions. Garnish with additional dill, if desired.