Toasted open salmon sandwiches

A recipe of PG Création - Pascal Ginestoux



For 8 people

A good-sized salmon fillet

Multi-cereal bread

Fresh chives

Fresh sorrel leaves

3 lemons

Guérande salt

Caster sugar

Red peppercorns 

Freshly-milled black pepper

A fruity green olive oil



Remove the bones from the salmon

Remove the skin. 

Cut the fillet along its width into 8 good-sized pieces roughly 4 cm each. 

Cut some slices of bread around 1 to 1.5 cm thick.

Squeeze the lemon over them so that they are well soaked with the juice. 

Add a generous drizzle of olive oil. 

Chop the chives – Reserve 2 sprigs per slice as garnish

Spread the slice with the chopped chives. 

Season with salt and pepper. 

Place a slice of salmon on each slice. 

Make a cut into each one halfway. 

In the cut drizzle some olive oil and 2/3 red peppercorns and season lightly with salt and pepper. 

Wash the sorrel leaves and remove the stem.  Cook them in a small amount of water in a pan, stir regularly, add a little sugar and reduce them to a puree.  Blend if necessary and keep warm. 

(the sugar may be replaced with 1/2 square of white chocolate)


Cook in a Le Panyol wood-fired oven 

Type of cooking: with flames, door open

After 1hr to 1hr30 of heating time and when the interior of your Le Panyol pizza oven has turned white, push the fire to the back, clean the hearth with a brush and leave the door open. 

When the oven has reached 240°- 200°C, place the slices in the centre of the hearth, directly on the tiles. 

Turn the slices with a small round shovel halfway through the cooking time.   

Remove them once the salmon is cooked to your taste. 

Squeeze a few drops of lemon juice on the salmon. 

Garnish with a drizzle of the sorrel puree in each centre cut.

Place 2 sprigs of fresh chives on the top. 

Season lightly with salt and pepper and decorate with 2/3 red peppercorns.

Serve – the slices should be eaten hot – and use your’s easier and better this way!   

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