Cut light green leafs of the spring onions into thin rings, onion and salmon into small cubes. Mix salmon and sour cream to a spreadable mass. Mix well with onion, lemon juice and basil and season with salt and pepper.
Boil potatoes, peel and press through a potato ricer. Mix well with eggs, flour and cream, season with salt.
Heat a little oil. Spoon out dumplings, put them into the pan, press a little flat and cook over low heat slowly golden brown on both sides. Drain on paper towels.
Cover the biscuits with the samlmon mixture.