Whisky cured Scottish salmon
2 days ahead: wash and dry the salmon, place skin down in a non-reactive (steel, plastic or glass) half deep tray, mix all the dry ingredients and spread evenly on the salmon. Leave to rest at room temperature for 1 hour. Wet with the whisky, cover with cling film and refrigerate. Thinly slice after 48 hours.
For the meringue, place the isomalt and lemon juice in a pan and gently melt until clear. Put the egg whites and salt in a bowl and whisk with an electric whisk for 20 seconds; gently pour the warm sugar while whisking, add a little pepper, whisk until stiff peak.
Gently fold in the blackberry puree and pass in a piping bag. Shape and bake at 60C overnight, or until dry.
For the Jelly: wash the elderflower in cold water and a little salt, drain and place in a pan with the water and vinegar, season with salt and bring to boil. Set aside and add the gelatine, strain in a clean container and refrigerate to set.