Cut the salmon into ½ cm cubes, season with salt and juice of one lemon. Fry briefly in butter in a non-stick frying pan, then dry with kitchen roll. In another coated frying pan, heat a little olive oil and sauté the finely chopped onion until translucent, then add the soup. Soak the toast in it, then squeeze it and chop it.
Blanch the finely diced vegetables and mix with the bread. Add the salmon, the egg and the thyme.
Form small loaves from the mixture and fry them in a coated frying pan in a little bit of olive oil, not too hot, until golden brown on both sides.
For the wild garlic, sauté the onion in butter in a frying pan. Briefly sweat the wild garlic, add the cream, season with the juice of a lemon, salt, pepper and nutmeg (freshly grated). At the end fold in the sour cream.
Serve the loafs on the wild garlic.