- Peel the potatoes, wash and cut into small pieces.
- Boil and drain them well, add the saffron and blend everything until a smooth and homogeneous cream is obtained.
- Add some salt.
- Meanwhile, sear the salmon, without adding any dressing, for a couple of minutes on each side (or more, it depends on the thickness of the slice).
- Peel the pistachios and crush them coarsely.
- Pour the cream into a bowl, add the pieces of salmon, chopped pistachios, a drizzle of Molensis extra virgin olive oil and a sprinkle of white pepper.