Peel and finely chop the onion. Wash the salmon fillet, dab dry and cut into large cubes. Heat oil in a pan. Sauté the salmon briefly while turning. Add onion and fry. Deglaze with wine and cook for 3-4 minutes
Wash potatoes thoroughly and cook in boiling water for 15-20 minutes
Wash the parsley, shake dry. Pluck off leaves and chop finely, except for something to garnish. Mix half of the salmon cubes, bread spread and parsley with the whisks of the hand mixer. Stir in 2-3 tablespoons of the wine stock and season with salt and pepper. Fold in remaining salmon cubes
Arrange warm potatoes with salmon cream and garnish with some parsley