Here's what I did...
200g thin spaghetti
¼ cup light cream
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 tablespoon roughly chopped dill
1 tablespoon salted capers
180g smoked salmon fillet, flaked
Cook spaghetti in a large saucepan of salted boiling water for 10-12 minutes or until al dente. Drain and return to the pan.
Add cream, lemon juice and mustard to pasta, toss to coat.
Toss through dill, capers and salmon, and serve immediately.
I used the preserved lemon quarter, skin and flesh, chopped finely instead of the lemon juice and it was really, really good. Next time I would use two or three lemons as this taste really appeals to us.This has given me the idea that if it needs salt and lemon, then this is the product to use. Even though I put pepper corns and chillies into the mix - I can't taste them at all. Its overwhelmingly, just lemon and salt.
When I pull a piece of lemon out of the jar it is no longer firm but quite jelly like. Its really easy to cut the skin from the flesh and pith if you want to. Some recipes just want the skin, other say use the whole thing. If the salt is too much, you can rinse or soak some of it out by running it under a tap or soaking it in a bowl of water for a few minutes. Depends on what you are cooking. I wouldn't add salt until you have added the preserved lemon in case it is too much.
Something that I thought was interesting was that the limes went yellow! Now I have a jar full of uniformly yellow slices! I'm not sure why. I know that limes go yellow as they age and ripen (but we like them green) so I don't know if it was the acid, salt or time that turned them yellow. So I am unable to tell you what preserved limes are like cause I don't know which ones were limes to start with anymore!
Choose your jar LID carefully. The salt and acid rust lids that have exposed metal on them very quickly. Ones that are lined with food safe plastic seem to handle the acid and salt much better. I moved mine to a "pretty" wide mouth sugar jar and now the lid is rusty and I'm worried that the rust could leak into the jar and do bad things to my lemons... So I moved it back into a more practical but not so attractive jar with a plastic lined lid!
Let me know how you went!
Green-ness: 5/5 for using excess produce and free preserving jars!
Frugal-ness: 5/5 for home grown lemons and reusing a jar. Salt has got to be one of the cheapest pantry items in existence as well!
Time cost: About 1/2 an hour for my first jar. Quicker once you know what you are doing. Two weeks waiting time before they are ready to use.
Skill level: Cutting and packing!
Fun-ness: Yum Fun!