Wash the grapefruits and zest one of them. Peel the grapefruits, removing any white pith and take the segments out (cut between the membranes). Dice the segments.
Finely chop the tarragon and the coriander.
In a salad bowl, mix the goat cheese, the grapefruit zest, the pink peppercorns and the chopped tarragon.
Prepare the herb marinade by mixing the olive oil with the chopped coriander, the fleur de sel and the pepper.
Cut the salmon fillets into flat and even slices. Season both sides of the fillets with the marinade and place the goat cheese on top. Place on cling-film and roll up. Reserve in a cool place for 2 hours.
To serve, lay the salmon roll on top of the rocket leaves, add the grapefruit dices, the herb marinade and a few pink peppercorns.
«Make sure you use fresh fish - do not buy from a supermarket.»