Salmon with Herbs & Cauliflower Cream

Marinate the Salmon:--
1 kg of fresh NZ salmon
500 g of salt
500 g of sugar
1 tsp SIDS CRAZY LEMON
skin of an orange
black peppercorns
Avocado Mousse:--
100 g peeled & pitted avocado
juice of ½ lemon
40 ml of liquid cream
chopped coriander
SIDS SALT & PEPPER to taste
Cauliflower Cream:--
1 cauliflower
liquid cream or evaporated milk
salt
fresh aromatic herbs
EV olive oil

Marinate the Salmon: Remove all bones from the salmon then wash and pat dry. Mix the salt, sugar and SIDS CRAZY LEMON in a bowl.
In a baking dish, make a bed with ½ the mixture and place the salmon on top with the skin facing down. Add the black peppercorns and orange peel. Cover the salmon completely with the rest of the salt and sugar mixture. Make more salt, sugar and SIDS CRAZY LEMON mixture if necessary.
Cover the dish with plastic wrap and refrigerate for 36 hours.
Remove the salmon from the fridge and wash it very well under cold water, dry with paper towels and set aside. If you are not going to use it now, you can keep it covered with olive oil for up to a week and a half.
Avocado Mousse: Chop the avocado into pieces and place in the blender with lemon juice, coriander, SIDS SALT & PEPPER to taste and liquid cream. Blitz to fine purée then set aside.
Cauliflower Cream: Clean the cauliflower, chop coarsely and add to a pot with water and salt then boil until it is tender. Drain well and pass it through a sieve. Add a splash of liquid cream or evaporated milk to taste, depending on how light or thick you like, season with SIDS SALT & PEPPER and reserve.
Chop all the herbs very fine and spread them on a flat plate.
Cut the loins of salmon in rectangles or trunks. Brush with a little olive oil then dredge through the aromatic herbs, rolling it so they stick, as shown in the image.
On dessert plates, place a couple of tablespoons of cauliflower cream in the centre, place the salmon steak covered with herbs on top. Add avocado mousse and serve.