Blanch the samphire and sea lavender by boiling for 2 minutes in boiling salted water, and then rinse under cold running water. Mince the cod in a mincer. Do this twice: first on the coarse setting, then on the fine setting. Chop the samphire and sea lavender and add to the cod. Mix in the Cocovite scrambled egg mix and season with salt and pepper. Place the slices of salmon next to each other until you have one big layer. Put the filling on top and roll into a sausage shape. Roll in cling film and twist the ends up tightly. Steam for 15 minutes at 72°C.