Smoked Salmon and Preserved Lemon Tea Sandwiches

The flavors of Morocco—preserved lemon and saffron—inspired these tasty and elegant smoked salmon sandwiches from F&W’s Ben Mims.

  • Total Time:
  • Servings: 2 to 4

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  • 1 tablespoon mustard seeds
  • 1/4 cup fromage blanc
  • 1 1/2 tablespoons minced preserved lemon
  • 1 teaspoon minced brined green peppercorns
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon smoked paprika
  • Pinch of crushed saffron threads
  • Salt
  • Pepper
  • 4 slices of smoked salmon
  • 2 slices of buckwheat or spelt bread, crusts removed
  • Cilantro leaves, for garnish

How to make this recipe

  1. In a small skillet, toast the mustard seeds over moderately high heat for 2 minutes.

  2. In a small bowl, whisk the fromage blanc with the mustard seeds, preserved lemon, peppercorns, mustard powder, smoked paprika and saffron. Season with salt and pepper.

  3. Arrange 2 slices of smoked salmon on each slice of bread. Cut the sandwiches into halves or quarters and top with a dollop of the preserved-lemon fromage blanc and a few cilantro leaves.

Contributed By Photo © Con Poulos Published February 2015

507868 recipes/smoked-salmon-and-preserved-lemon-tea-sandwiches 2015-01-22T21:17:12+00:00 Ben Mims mothers-day|sandwiches|2|basic-easy|fast|healthy|afternoon-tea|breakfast|brunch|lunch|snack february-2015 recipes,smoked-salmon-and-preserved-lemon-tea-sandwiches 507868

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