1. Clean and cut horizontally the fresh salmon in two pieces. Using tweezers, carefully remove spines from the salmon.
2. In a bowl mix together salt and sugar.
3. Sprinkle the salt, sugar, grated lemon peel and 100 g of chopped chestnuts over the flesh of the fish.
4. Place the salmon in a vacuum sealed bag and pour whisky over the fish.
5. Leave to cure for 12 hours in the refrigerator.
6. Remove the salmon pieces from the marinade and rinse them under water. 
7. Sprinkle the remaining part of the chopped chestnuts over the drained salmon pieces, add 20 ml of whisky and allow to marinate again in the refrigerator for 12 hours.
8. Serve the thinly sliced salmon with mesclun salad and chestnuts in honey.