Trim the crust off the fresh bread and blitz in a food processor with the pistachios, few parsley  and basil leaves and the melted butter to form a crust. Turn the salmon fillets flat side up and roll up. Next, wrap the bacon around the edge like a belt to hold the salmon in place. Season with salt and pepper, place on a greased baking tray and bake for approximately 8 minutes.  Remove from the oven, brush the top with the creamed horseradish and coat with the pistachio crust. Place back into the oven and continue to cook for 3 minutes or until the crust is golden. Meanwhile, heat a pan with oil and quickly sauté the garlic and cherry tomatoes together with a good drizzle of olive oil for 4-5 minutes. Stir in the fresh herbs and serve with the pistachio crusted salmon tournedos.