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Season the salmon and pan fry, turning once or twice and allowing to cook through while you prepare the sauce.
Bring the cream to the simmer with salt, pepper and the nutmeg, adding the garlic, allowing to reduce and infuse.
For the relish place the cumin and cajun spice in a hot pan to release their flavour. Add the tomatoes, passata and thyme, bay leaves and a little tomato oil and vinegar. Season and allow to cook down, adding asparagus at the last minute.
Add the goats cheese to the cream allowing it to melt in before adding the spinach and basil. Spoon this onto the base of the plate. Add the salmon and top with the tomato relish.
Spoon a teaspoon of tapenade onto one slice of Gruyere cheese and top with the second slice, to create a sandwich. Place the Gruyere sandwich on top of the salmon and blow torch or put under a hot grill for a few minutes to melt the cheese. Dust with the paprika and finish with the chervil and truffle oil.
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