Cut the smoked eel (or trout) into pieces and process taking care not to puree. Mix with the butter, season with pepper and lemon juice and chill.
Rinse the broccoli and cook about 8 minutes in salted water. After 1 minute, remove some of the small florets with a slotted spoon and rinse with cold water. Set aside. Drain the broccoli and place in food processor. Add the cream and puree. Season with salt, pepper and ginger powder. Keep warm.
Lay flat the salmon slices and dollap some eel mousse onto each. Gather edges of the salmon slices together to form a bag and twist gently. Blanch the chives briefly in hot water and use to secure the salmon pouches.
Place the broccoli puree on plates and place salmon parcels on it. Garnish with the broccoli florets and diced tomatoes.