1 Scrub the potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes.
2 Meanwhile, bring 250 ml (approximately 1 cup) of salted water in another pot to boil, add wheat grains, cover and cook over low heat until tender, about 10 minutes. Remove from heat and let cool.
3 While potatoes and wheat grains cook, peel carrots and grate very fine. Drain the potatoes, rinse under cold water and peel. Let the potatoes cool completely.
4 Rinse scallions, shake dry and cut into thin rings.
5 Put balsamic vinegar and 3 1/2 tablespoons oil in a small bowl and whisk together. Season with salt and cayenne pepper. Mix along with carrots and scallions into the wheat.
6 Rinse salmon, pat dry with paper towels and cut into small dice. Rinse mint, shake dry and pluck leaves.
7 Add salmon, mint, potatoes, milk and butter to a bowl and mash with an immersion blender. Season with salt and cayenne pepper.
8 With moistened hands, divide the mixture into 10 portions and shape each into an oval around a wooden skewer, pressing firmly to adhere.
9 Line a baking sheet with parchment paper and brush with 1 tablespoon oil. Set the skewers on the sheet, brush with the remaining oil and bake on middle rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for about 12 minutes. Serve with the carrot salad.