Put the stamens in the lemon juice for 30 minutes to soak and release their aroma, taste and color. In a bowl with the help of an egg beater mix well to homogenize the honey with the flavored lemon juice. In then slowly incorporate the olive oil as if you were making mayonnaise.
In the evening, put the raisins in a jar to swell into a pickle.
Clean the avocado and beat well in a multi-cutter with all the ingredients. Taste and correct if necessary for hot salt and acidity. Transfer to bowl, cover with cling film in contact with the tarama to prevent the avocado from browning and keep refrigerated for serving.
With a sharp knife, remove the skin from the grapefruit and orange. With the knife you cut starting from one side as close to the white film of each citrus piece and then on the other. Remove the fillets making sure to get as much flesh as possible. Clean and separate them pieces of tangerine. Finally, cut the kumquats into 4.
Cut the white part of the onion into very thin slices and separate each slice into washers. Also thinly slice the hot pepper. Cut the fennel and radish into very thin slices. Roughly chop the bitter almonds. Separate the mint leaves and cut the stems into small pieces.
Distribute on the plate alternately the fillets and the citrus pieces, the slices fennel and radish. Drizzle evenly with sweet and sour seasoning. In then place an onion slice, a pepper slice, a piece of bitter almond, a caper, a raisin and a mint leaf. Put periods from tarama uniformly in citrus fruits. Scatter the fennel seeds, the mint stems and salt flower.