Add the flour into a large bowl and make a well, crack in the egg and whisk the egg, then add in the club soda and whisk everything together until you get a creamy batter, then add in the chopped shallot, chopped garlic, chopped fresh dill and finely grate the zest of 1/2 a lemon, season with sea salt & black pepper and mix until well mixed

Drain the cans of salmon into a fine sieve with a bowl underneath, gently flake the salmon, add into the batter and mix until well mixed

Heat a large fry pan with a medium heat and add in 1/2 cup extra virgin olive oil

Once the olive oil is nice and hot, start adding spoonfuls of the batter, all in a single layer and evenly spaced out, cook in batches, fry the fritters for 3 minutes per side or until golden fried all around, transfer the fritters into a plate with paper towels as you finish each batch

To make the mayo aioli, add in the chopped garlic into a mortar, along with the saffron and a pinch of sea salt, using a pestle pound down on the mixture until you form a paste-like texture, then add in the mayonnaise, olive oil and lemon juice, season with a kiss of sea salt & black pepper and whisk together until you get a creamy texture, transfer the aioli into a small bowl

Add the aioli over a serving dish and decorate the fritters around it, serve warm or at room temperature, enjoy!