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Smoked salmon sandwiches with preserved lemon mayonnaise (a Maroque recipe)

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ready in 45 mins


Allow one or two fingers of each sandwich type per person if serving as part of an afternoon tea. Each of the sandwiches makes two whole or six fingers.


2 eggs
1-2 tbsp of creme fraiche
1 spring onion, chopped
cress to serve
Salt and pepper to taste


1. Cut the preserved lemon into quarters and remove the inside. You only need the rind for this recipe. Chop the lemon rind into little bits and mix 2 tsp of chopped lemon into the mayonnaise, salt and pepper to taste. The lemons will be salty so go easy on the salt.

2. Lightly butter the bread and remove the crusts.

3. On one side of the buttered bread place a layer of smoked salmon. On the other piece of bread spread a layer of mayonnaise, place on top of the smoked salmon, and cut into three fingers with a very sharp knife.

4. Serve as part of a sandwich selection.

Makes 6 fingers

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