Preserved lemon salsa
Serves: 8
Prep time: 10 minsTotal time: 
Recipe photograph by Maja Smend
Preserved lemon salsa
Great with fish, this zingy preserved lemon salsa is packed with capers, herbs and cucumber
Serves: 8
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
42Kcal
Fat
4gr
Saturates
1gr
Carbs
1gr
Sugars
0gr
Fibre
0gr
Protein
0gr
Salt
0.2gr
Alex Head, owner of Social Pantry
Alex Head is the owner of London events and catering company Social Pantry, as well as Social Pantry Cafe in Battersea.
See more of Alex Head, owner of Social Pantry’s recipes
Alex Head, owner of Social Pantry
Alex Head is the owner of London events and catering company Social Pantry, as well as Social Pantry Cafe in Battersea.
See more of Alex Head, owner of Social Pantry’s recipes
Ingredients
- 1 small lemon
- 1 preserved lemon
- ¼ cucumber, deseeded and finely chopped
- 2 tsp small capers, rinsed and drained
- 2 tbsp chopped dill
- 2 tbsp chopped flat-leaf parsley
- 3 tbsp olive oil
Step by step
Get ahead
Make the salsa the night before. It keeps for 2 days in the fridge.
- To make the salsa, top and tail the lemon, then cut the peel and pith from the lemon with a serrated knife. Cut the lemon into segments, leaving the membrane behind. Chop up each segment finely. Add to a bowl with any juice from the pulp left.
-
Halve the preserved lemon. Remove the flesh with a teaspoon and discard. Finely chop the skin and add to the lemon bowl. Mix with all the remaining ingredients and seasoning to taste. Chill until needed. TipServe with Alex's salmon pâté recipe
