Cook the potatoes in water for 5 minutes.
Peel and cut into rounds.
Melt 30g butter in a frying pan and sauté the potatoes.
Use only the bottom of the lemongrass stalk (the white part), cut into small 5mm rounds.
In each brik sheet, place the salmon slice, season with salt and pepper on each side.
Add a few lemongrass rounds and wrap it up.
Melt 50g of butter in the frying pan and fry the newly made pockets until brown. Leave for 5 minutes on each side.
On the plate, place the potato rounds, then the crispy salmon pocket and the spring onions.
Add a slice of lemon and season with pepper.