Think of this as a jumbo fried potsticker stuffed with salmon, onion and cream cheese.
1 200 grams can salmon in water
30 grams cream cheese
1/4 onion, chopped
3 mushrooms, chopped
1 bunch parsley, chopped
1/2 clove garlic, grated
2 spring roll wrappers
Line a bowl with plastic wrap and crack an egg inside. Wrap it up and secure with rubber band. Add a couple drops of vinegar into a saucepan of water and bring to a boil. Add in the eggs and boil for 6 minutes.
Drain salmon of excess water and combine with cream cheese, chopped onion, chopped mushrooms, chopped parsley, garlic, salt and pepper and mix well.
Put a generous amount of salmon mixture onto a spring roll wrapper. Brush edges of wrapper with a paste made of flour and water. Wrap tightly into a bundle.
Add olive oil to a skillet and cook the salmon rillettes on both sides until golden brown and crispy.
On a serving plate, spread some mayonnaise on followed by balsamic vinegar. Pile on some baby greens and top it off with the hot salmon rillette. Garnish with peppercorns and serve immediately.