Gruyère salmon patties with salad

Gruyère salmon patties

• 80 g wholemeal bread, torn into pieces (approx. 2 slices)
• 20 g olive oil, plus extra for drizzling
• 50 g unsalted butter, cut into pieces
• 350 g floury potatoes, peeled and cut into cubes (1 cm)
• 50 g water
• 1 tsp salt
• ½ tsp ground black pepper
• 4 spring onions/shallots, cut into pieces
• 3 fresh boneless, skinless salmon fillets (approx. 150 g each), cut into pieces (3 cm)
• 40 g Gruyère cheese, cut into 8 pieces
• olive oil spray

Salad

• 120 g mixed baby salad leaves
• 100 g cherry tomatoes, cut into halves
• 1 pinch salt
• 1 pinch ground black pepper
• 1 tbsp olive oil
• 2 tsp balsamic vinegar
• 1 lemon, cut into wedges, to serve (optional)