Potato and Salmon Taler with Yogurt Dip

For the potato-salmon thaler, peel and strain cooked potatoes. Quickly stir in all ingredients. Heat oil in a frying pan and spoon in cookies. Fry until crispy on both sides. Cut smoked salmon into small cubes and mix with remaining ingredients, season with salt and pepper. Spread on the ducats. For the yogurt dip, finely chop the garlic clove, mix with low-fat yogurt and dill, season with salt and pepper and mix well. Serve the dumplings with the yogurt dip.

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