°4 potatoes peeled and cut into cubes
°450 g (1 lb) salmon fillets, skin removed
°30 ml (2 tbsp.) chopped fresh parsley
°2 chopped green onions
°80 ml (1/3 cup) breadcrumbs
°30 ml (2 tbsp.) chopped fresh chives
Place the potatoes in a saucepan and cover with cold water. Salt. Bring to a boil, then cook for 18 to 20 minutes, until tender. Drain and puree. Let cool.
While the potatoes cook, preheat the oven to 205°C (400°F).
Place the salmon fillet on a baking sheet lined with parchment paper. Salt and pepper. Bake for 15 to 20 minutes. Let cool, then crumble the salmon.
In a bowl, combine the mashed potatoes with the flaked salmon, parsley, green onions, breadcrumbs and, if desired, chives. Salt and pepper.
Form eight 2-cm (3/4-inch) thick patties, using about 125 ml (1/2 cup) of preparation for each one.
In a skillet, heat a little olive oil over medium heat. Cook the patties for 3 to 4 minutes on each side. Place on a sheet of paper towel to remove excess oil.