Pour into a bowl the almond flour, icing sugar, a pinch of salt and pepper and a teaspoon of dry dill and mix well. Separate the egg yolks from the egg whites, pour the egg whites into a planetarium and whip average speed (alternatively use electric whips).
Pour the sugar into a pan, add the water and let it dissolve.
When the syrup has reached 116ºC, pour it flush on the whipped egg whites and continue to mount until the mixture cools. Gently combine the egg whites with the powders, pour all in a small bag and form some disks over a baking sheet covered with oven paper (keep a distance of about 3 cm between one disk and the other). Beat the pan so that the disks flatten, sprinkle with black pepper and leave at room temperature for at least 20 minutes. Then bake them in the preheated oven at 145°C for 25-30 minutes, then cool them quickly in Freddy® with the function "blast chilling" for about 30 minutes.
FILLING AND DECORATION
For the filling: blend the salmon with the robiola, a little salt and pepper and a teaspoon of dry dill.
Pour the mixture into a sac a poche and stuff the macarons.