Chop the salmon into small pieces.

Mix the salmon pieces with egg, oats, a touch of ponzu, and a bit of pepper.

Form four patties the size of the rye bread and fry the salmon patties in olive oil. They should be fried hard and fast to avoid drying out - first on one side, then the other, and then removed from the pan.

Mix the crème fraîche with the wasabi paste and season with salt, pepper, and sugar.

Spread the wasabi cream on the rye bread.

Then add finely chopped pak choi on top.

Place the salmon patty on top.

Top with cress, capers, and finely chopped red onion.