Dissolve the yeast in a bowl of water. Mix in the flour, 1 tbs. oil and salt. Knead the dough for 5 minutes until it is pliant and even. Cover it with a cloth and allow it to rise for 30 minutes. When the dough has risen, divide it into 10 pieces. Roll out each piece until it is thin and brush it with olive oil on each side. Grill for 1-2 minutes on each side.
Mix the cabbage with the dill and squeeze over the juice from one lemon. Add oil, salt and pepper to taste.
Place the herbs, garlic cloves, lemon juice, anchovies and capers in a large mortar. Crush them to a coarse pulp and slowly add the olive oil. Add salt and pepper to taste.
Divide the salmon and the cabbage salad between the grilled pieces of bread. Pour over the salsa verde and roll up the bread.