Cold-smoked salmon with preserved lemon, mustard dill sauce and pumpernickel crumbs

Recipe created by 2017 Glorious Bites Semi-Finalist: Alisa Sever of Arizona

Congratulations to Alisa, one of our four Glorious Bites semi-finalists in Denver.


  • 1 tbsp of Butter
  • 2 whole of Pumpernickel bread slices
  • 1 tbsp of Fresh dill, chopped
  • 1/2 tbsp of Olive oil
  • 1 tbsp of Honey
  • 1 tbsp of White vinegar
  • 2 tbsp of Dijon mustard
  • 2 whole of Preserved lemons (preferably Meyer), pulp removed, finely chopped
  • 1 tbsp of Pernod
  • 2 lbs of Cold-smoked salmon or gravlax, thinly sliced


  1. Using a long, thin, sharp knife, slice the salmon off the skin at an angle in thin slices. Sprinkle with Pernod. Keep chilled until ready to plate/serve. (10 minutes)
  2. Mix the mustard, vinegar, honey, and olive oil. Stir in chopped dill. Season to taste with salt and pepper. (5 minutes)
  3. Whirl bread in food processor until you have coarse crumbs. Melt butter in small pan and add crumbs. Toss to coat and crisp the crumbs. (5 minutes)
  4. For each serving, mound about 3 oz. salmon on a plate. Sprinkle with 1 tsp. preserved lemon, 2 tsp. mustard sauce, and 1 T. crumbs. (10 minutes)


Makes 8 servings

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