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1
Cook cauliflower with coriander seeds in a 4- to 5-quart pot of simmering salted water, uncovered, until tender, 9 to 11 minutes.
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2
Transfer cauliflower with a slotted spoon to a bowl of ice and cold water to stop cooking.
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3
Drain well in a colander, then discard any seeds clinging to cauliflower and pat cauliflower dry.
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4
Lightly mash half of florets in a bowl with a fork and gently stir in remaining florets.
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5
Whisk together eggs, flour, chervil (if using), parsley, mint, chives, salt, pepper, and nutmeg in a large bowl until combined, then stir in all of cauliflower.
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6
Heat 1/2 tablespoon oil in a 10-inch heavy nonstick skillet over moderately high heat until hot but not smoking.
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7
Working in batches of 6, drop rounded teaspoons of cauliflower mixture into skillet, patting each lightly with back of spoon to flatten into a 1 1/2- to 2-inch round.
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8
Fry, turning over once, until golden and cooked through, about 2 minutes per batch, and transfer to platters.
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9
Add more oil to skillet between batches as needed.
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10
Top each fritter with a piece of salmon and 1/4 teaspoon creme fraiche.
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11
Serve warm.
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12
*Available at specialty foods shops and some supermarkets
