A unique dish with a very subtle flavor!
Wash the Romanesco cauliflower thoroughly, removing any outer leaves. Cut into florets and boil in salted water.
Separately, sweat the leek in olive oil and a tablespoon of water. Add the cooked cauliflower, a ladle of vegetable broth (depending on the consistency desired), and blend using a hand blender. Season to taste.
Meanwhile, sear the cubed salmon for a maximum of 2 minutes in a pan with a little extra virgin olive oil and finely chopped chives.
Serve the salmon on top of the cream and garnish with chives.
If you can't find Romanesco cauliflower, use broccoli instead and add a spoonful of cream to make the sauce even richer!