Preparation time: a few minutes
Marinating time: 2 hours
Cooking time: 40 minutes
 

1. Sprinkle the salmon fillet with the sugar and salt; place in the refrigerator for at least 2 hours.
2. Meanwhile, thinly slice the baguette; drizzle with olive oil and place in a 180° C (350° F) oven to brown so that the baguette slices are crisp.
3. Cook the cauliflower in boiling water, then purée in a blender until smooth and creamy. Add the cream, lemon zest, capers, hard-boiled egg and tarragon and combine well.
4. Cook the salmon for 40 minutes at 40° C (100° F) then cut into equal portions.
5. Prepare the toasts by dividing the cauliflower mixture among the toasted baguette slices and top with a piece of marinated salmon.

This dish can be enjoyed either hot or cold.