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Omega-3 sandwich

Deborah Baic/The Globe and Mail

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.


rye bread

85-g salmon fillet

olive oil



squeeze of lemon

fresh dill


pine nuts



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.

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