Make the potatoes in salted water for 25-30 min. Peel and mash into fine puree, cool. Toast the sesame seeds in a dry frying pan.
Grind the salmon, then mix with the beaten eggs, mashed potatoes, shrimps, chives, sesame seeds and spices.
Form balls, roll in flour and put to cool for 20 min.
Heat oil in a frying pan, then toast the balls in it, shaking, until brown. Drain.
Serve very hot with a seasoned tomato ketchup*.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!