750 g gravadlax
300 g dried apricots
100 g sweet mild mustard
10-12 citrus fruit, quartered (red grapefruit, grapefruit and orange)
60 g butter
3 dl cream
Salt and pepper
Divide the cauliflower into large florets and slice into thin slices with a mandolin, so there are about three nice-looking slices per person. Plunge them in the iced water. Pull small florets off the cauliflower (about 5-7 per person) and set them aside. Boil the remaining cauliflower in the cream for about 10 minutes at a gentle simmer. Blend the cauliflower and cream to a smooth consistency, then season with salt and pepper. Pour the purée into a piping bag and keep it warm.
Boil the apricots in the water for 8 minutes and mix with the sweet mild mustard to a smooth and creamy consistency. Pour the mixture into a piping bag and leave to chill. Fry the small cauliflower florets in butter for five minutes at medium heat. Add salt and pepper, then sprinkle with chopped tarragon.
Arrange the salmon and two types of purée on a plate. Add the fried cauliflower florets, the citrus fruit quarters and garnish with the raw slices of cauliflower, the chervil and the tarragon.