Fried salted salmon and potatoes

Sprinkle a little salt on the salted salmon and cook it from the skin in a frying pan with salad oil. When the skin is crispy, turn it over and cook both sides.

Peel the potatoes and steam until soft. Once it's steamed, transfer to a bowl and crush it with your hands.

Divide the grilled salted salmon into skin and meat, add the loosened meat and pinch of salt to a bowl and mix well.

Roll the seeds into a golf ball size and shape them into an oval shape.

Place a frying pan with salad oil over medium heat, add [4] and grill it. Roll it with a spoon and bake it, then add salad oil and add it when the whole thing is browned.

When the whole thing turns golden brown, take it in a bowl and topped with the flowers to finish.