Place salmon on cling film and coat with sea salt, sugar, and whisky.
Wrap the fish tightly and refrigerate for 12 hours.
Wash off the salt rub and slice the salmon thinly.
Whisk flour, yeast, milk, salt, and sugar and prove in a warm place for one hour.
Simmer redcurrant jelly, cloves, whisky, and vinegar until reduced by half.
Strain the liquid, whisk in mustard, and stir through the beetroot.
Whisk egg whites to stiff peaks and fold into the proved batter.
Melt butter in a pan and cook tablespoons of batter until golden on both sides.
Drain blinis on kitchen paper and keep warm.
Serve salmon with blinis, beetroot, crème fraîche, and herbs.