Cube the salmon and marinate in vinegar for 5-10 minutes; remove and keep aside.
Add the pepper pulp, almonds and finely-chopped anchovies to the mayonnaise and season to taste with the extra virgin olive oil, sherry vinegar and water if necessary.
Take the pieces of fried bread and arrange the mozzarella on top in the same size; top with sashimi-style salmon, drizzle with the dressing and finish off with a fried basil leaf, salt and pepper.