1 hour, elaborate For the dough:
Make potatoes, remove peel, press through a potato press. Knead potatoes with salt, yolk, flour and a little water to a firm dough. Cover dough with cling film and rest for 20 min.
For the filling:
Boil spinach briefly in salted water, rinse in cold water and squeeze well. Roughly chop smoked salmon and spinach. Stir ricotta with spinach and salmon until hearty, season with salt and pepper.
Roll out dough on a lightly floured surface to about 3 mm thickness, brush with beaten egg and cut out about 20 discs (diameter 8 cm). Place a small amount of filling in the center of each dough disk. Fold the dough over the filling (if possible, do not include air) and press the edges together.
In a saucepan, bring enough salted water to a boil. Put the patties in and cook over low heat for about 6 minutes.
For the pesto:
Briefly blend basil, arugula, parsley, toasted pine nuts and freshly grated Parmesan with a blender. Add chicken broth, season with salt, pepper and nutmeg (freshly grated).
For the leaf salad:
Remove skin from avocado, remove stone, cut flesh into wedges. Halve or quarter the tomatoes. Mix oil, juice of one lemon, vinegar, sugar, mustard, chopped herbs, salt and pepper to make a marinade, pour over avocado and tomatoes.
In a large frying pan, heat the arugula pesto. Serve the cooked patties
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