Boil 750 grams of peeled potatoes in salted water. Drain the potatoes and make a puree. Cool down. Mix with 400 grams of chopped fresh salmon, 40 grams of chopped dill, 2 chopped spring onions, 1 table spoon of curry powder, pepper, salt and 1 egg. Make cookies with ‘oily’ hands. Cover them with panko or breadcrumb. Bake in the oven at 180° on baking paper for approx 20-30, until golden brown and crispy. Serve with a large salad, composed of 100 grams of baby spinach, 100 grams of rocket salad, 1 chopped mango, 1 bunch of sliced radishes, 1 sliced cucumber. Marinate 1 sliced red onion in 2 table spoons of apple vinegar. For the dressing, mix 4 table spoons of lemon juice, 4 table spoons of olive oil with the marinated onion. Add a drizzle of honey. Serve this beautiful salad in a large bowl.