Wash the potatoes and cook in boiling water for about 20 minutes. Drain, quench and let cool for about 5 minutes. Clean, wash and chop the leek. Peel the potatoes, press them through a potato ricer while still hot. Knead with flour, egg and leek. Season with salt, pepper and nutmeg. If the dough still sticks, stir in 2 tablespoons of flour
Form potato dough into a roll on a floured work surface, cut into finger-thick slices (approx. 16 pieces), turn in breadcrumbs. Heat the clarified butter in portions in a pan. Fry the cookies for about 3 minutes in portions.
Wash lemon, grate dry and grate peel. Wash salmon, dab dry, season with salt, pepper and lemon peel. Heat oil in a pan. Brown the salmon on both sides. Cover with thyme and fry for about 5 minutes. Cucumber salad tastes good with it