How to Make It
In a small skillet, toast the mustard seeds over moderately high heat for 2 minutes.
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.
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.