Rinse the potatoes well and cook them with the skin in salted water.
In the meantime, remove the chard leaves from the stem and rinse. Separate stems and leaves. Chop stems raw into small cubes, set 1/3 aside. Blanch the leaves for two minutes in boiling hot salted water, drain. Cut two leaves into strips and set aside, grind the rest.
In the meantime, peel the cooked potatoes and keep them warm in a saucepan mixed with two thirds of the melted butter.
Finely dice the onion and bacon. In the hot oil, fry the bacon at the beginning, then add the onion cubes, and finally squeeze and add the garlic. Add the chard puree, the chard strips and the diced chard stems. Heat everything together again and season with salt and freshly ground pepper. Also keep warm.
Cut the chives into fine rolls. Mix the eggs with the water, season with salt and pepper. Melt remaining butter in a frying pan, pour in eggs and beat, pushing them together a few times from the outside to the inside.
Divide egg mixture evenly among warmed plates, sprinkle with chives. Arrange chard pueree next to it and sprinkle with remaining chard cubes. Add cooked, peeled potatoes and salmon and serve on the spot.
Our tip: Use a bacon with a strong flavor – so you give this G
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