For more integrated flavours and speedy assembly, mash the salmon with the mayo, dill, pine nuts and chopped sorrel before spreading between the rye bread.
85-g salmon fillet
squeeze of lemon
Preheat oven to 350°F. Place a 4-oz (85-g) salmon fillet in an oven-safe dish. Drizzle with olive oil, salt, pepper and a squeeze of lemon. Bake 15 minutes or until the flesh is flaky and just opaque. Cool completely.
Roughly chop fresh dill and mix it into a tablespoon of mayonnaise. Generously spread it on the bottom bread and sprinkle with some pine nuts. Add fillet. Top with the tangy sorrel.