Place the oil in a pan, controlling the temperature until it reaches 70ºC. Dip the Bacalao and leave to confitate for 15 minutes. Remove, let cool and flake the Bacalao.
Cut the cherry tomatoes in half and the bread in slices.
Arrange the chipped bacalao, cherry tomatoes, mint on top of the bread slice and season with flower of salt.
Place the slices in the oven at 200ºC for approximately 6 minutes.
Serve it hot.