Put the cleaned salmon and shallots in the bowl, chop: 5 sec. speed 7.

Gather on the bottom with the help of a spatula and add the egg, salt and a few spoons of breadcrumbs, mix: 30 sec. speed. 3. The compound should be soft but workable.

The mixture must be soft but workable, if it is too soft, it is possible to place the mixture in the fridge for about 30 minutes.

With moistened hands, form meatballs of the size you prefer, place them on a baking sheet lined with parchment paper and drizzle them with a drizzle of oil.

Bake in an oven* preheated to 180°C for about 20 minutes, turning them halfway through cooking. Let it cool slightly and serve... Buon appetito!