Make the potatoes and mash them. Grind the salmon with a hand blender.
Add two egg yolks and chopped chives. Season strongly with salt and freshly ground pepper. Prepare the mixture into a dough and form salmon boulettes. Sprinkle with flour and let stand for 20 minutes. Fry in olive oil until lightly golden. Whisk the dressing. Make a leaf salad with the red onion, spring onions and cucumber, sprinkle the walnuts and the dressing over it form. Bring everything together on plates to the table.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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