- 1 loin of fresh salmon.
- 200 gr of roasted pistachios with salt.
- EVOO oil.
- El Becerril soft cheese.
- Mustard in grain.
Crush the pistachios with a mortar. Pistachios will serve as the base of the dish. If we want undercooked salmon, the trick is to roast it quickly on each side with the help of a very hot iron. With the help of some tweezers, we turn it every few seconds, so we will be able to cook the salmon while keeping it juicy in the middle. To serve: we put the crushed pistachios as a base with a touch of olive oil. Add the salmon, with a piece of El Becerril soft cheese on top and a touch of mustard.