Codfish Tartare Over Grape Tomato Cream

Peel the cucumber, cut it in half lengthwise and remove the seeds. Chop and blend 2/3 of the red grape tomatoes along with the chopped bread, half a cucumber, 1 spoonful of vinegar and 1 of oil and a pinch of salt. Skin the codfish and cut it into very small pieces, obtaining a tartar (use a heavy knife). Season with a drizzle of olive oil and some pepper. 

Spread the grape tomato cream on your dishes, place the codfish tartare in the center and complete with the remaining red and yellow grape tomatoes and the other half of the cucumber cut into half slices, along with some fresh mint leaves.