This gourmet salmon starter is perfect for an alfresco lunch. Begin this recipe 1 day ahead.
- Line a baking tray with plastic wrap, leaving plenty overhanging the sides, and place salmon, skin-side down, on top. Combine sea salt and 1/2 cup (110g) sugar, then rub all over salmon. Enclose in plastic wrap, sealing well. Place another tray on top and weigh down with a few cans. Chill for 8 hours or overnight.
- The next day, whisk treacle, fennel seeds, lemon zest, mustard powder and whisky in a bowl. Season and set aside.
- Remove salmon from tray, discarding salt mixture. Rinse salmon under cold water and pat dry with paper towel.
- Line a clean tray with plastic wrap and place salmon, skin-side down, on top. Spread treacle mixture evenly over salmon. Cover with plastic wrap and chill for 4 hours.
- Meanwhile, combine vinegar, remaining 1/2 cup (110g) sugar and 1/2 cup (125ml) water in a pan over low heat, stirring until sugar dissolves. Transfer to a bowl. Set aside to cool. Add cucumber, cover and chill for 2 hours. Drain, discarding liquid.
- Pat salmon dry with paper towel, then slice very thinly on the diagonal, discarding skin. Arrange Melba toasts, cucumber and 4-5 salmon slices on each serving plate. Garnish with salmon roe and edible flowers, and drizzle with extra virgin olive oil to serve.
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