Deep 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.

Separate the grilled salted salmon into skin and flesh, add the shredded flesh and a pinch of salt to a bowl and mix well

Roll the dough into golf ball sized balls and shape into ovals

Heat salad oil in a frying pan over medium heat, add [4] and cook. Turn the meat around with a spoon while cooking, and once it has browned all over, add more salad oil

Once the whole thing has turned golden brown, remove it from the oven and top with shiso flowers