Method

• 1.
  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.
• 2.
  The next day, whisk treacle, fennel seeds, lemon zest, mustard powder and whisky in a bowl. Season and set aside.
• 3.
  Remove salmon from tray, discarding salt mixture. Rinse salmon under cold water and pat dry with paper towel.
• 4.
  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.
• 5.
  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.

• 6.
  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.