Salted Lemon Spread
This is not a recipe for preserved lemons, for which there are a great variety of recipes, but it’s typically lemon slices, salt, and hot chile pepper flakes. This recipe author goes one step further.
Adeena Sussman, the Tel-Aviv based author of Sababa, published in 2019, recommends blending preserved lemons into a paste. By the way, her recipe from her website for preserved lemons only contains lemons and salt.
From Ms. Sussman: “Once you make them into a paste or a condiment, called ‘mimrach limon kavush’ in Hebrew, you immediately find so many more ways to use it,” she says, adding that a paste can be more evenly distributed throughout a dish “so you can get that funky, salty, fermented flavor across in a more subtle way.”
This salted lemon spread includes a jalapeño and garlic, so it’s got a bit more of a punch than a paste of preserved lemons. Some interesting recommendations for using it – a Bloody Mary, a salad dressing, a marinade, and in rice. All very intriguing!
Adeena Sussman’s 24-Hour Salted Lemon Spread
A punchy, bright, spicy condiment
3 to 4 large lemons (1 pound), preferably thin-skinned, scrubbed
3 large garlic cloves, thinly sliced
1 small green jalapeno, seeded and chopped
3 tablespoons kosher salt
2 tablespoons canola or other neutral-flavored oil
Trim the tops and bottoms from the lemons and slice each one into 8 wedges, then trim and discard all the visible white membranes from the tips of the wedges and remove and discard the seeds.
Cut each wedge crosswise into 3 chunks and toss them in a medium nonreactive bowl along with the garlic, jalapeno, and salt.
Cover and refrigerate for 24 hours, tossing every 8 hours.
Transfer the contents of the bowl to the bowl of a food processor and puree with the oil until almost smooth, 30 seconds to 1 minute.
Stored in an airtight container, the 24-hour salted lemon spread will keep in the fridge for up to 1 month.
To try out the salted lemon spread, I immediately thought about salmon, grilled gently, then topped with a layer of the spread.
I served the salmon over a bed of creamy sautéed spinach, and the whole combination was outstanding!
My first impression of this spread was, “Wow, this is pungent!” Next thing I knew, I was addicted to it.
It’s potent, but really good!
It’s good – and very potent!
Super intrigued… I would have to commit the sin of leaving the garlic out of it, but still I might give it a try! will keep you posted
Oh no! Are you allergic to garlic?
I followed the recipe exactly!
I’ll have to try this — maybe using garlic chives in addition to the jalapeño. My neighbor makes a salted lemon purée from preserved lemons — this sounds much higher end! Btw — my preserved lemons are made with salt and lemon only, as well. Putting additional things in them introduces the possibility of molds and bacteria. Some people use olive oil, which goes bad so quickly.
Very good to know. I had no idea about the potential for mold and bacteria. Awful. And scary!!!
I’m all for this one Mimi! Splendid!
It’s very interesting, isn’t it?!!
You have a talent for finding these fascinating ideas and dishes!
Things just jump out at me, and when I’m intrigued, I have to try them out!
And, you have to have an instinct that it’s going to be good!
Thanks. I’ve been tasting for many years!
Fabulous recipe, Mimi. I’ve made lemon pesto, but this goes further with its flavor combination. Yum! :-) ~Valentina
It’s really unique, with the preserved lemons. Pretty wonderful!
What a wonderful recipe Mimi. It is right up my alley. I am going to use my Meyer lemons from my tree.
Oh, you’re so lucky! I’ve tried to grow citrus here, to no avail.
My mouth is watering! This sounds so divine, and I love that the entire lemon gets used :)
I loved this recipe!
It’s unique and really fun. I need to make more and be more creative with it!
I need to make it again and get more creative with it!
You are so welcome Terrie!
this sounds so good Mimi. I turned my preserved lemons into a harissa paste recently so I reckon this would be a tasty spread too.
Ohhh, that sounds really good, too!
What an interesting idea. I can definitely say I’ve never come across a recipe quite like this one before – but I can see how it could become addicting. I’m intrigued by the idea of using this in a Bloody Mary…different for sure, but it could be awesome!
Interestingly enough, I’m not a huge lemon fan – some people seem to squeeze it on everything! And I’d rather enjoy peach or raspberry curd or lemon. But for some reason I made this and it’s spectacular!
This type of spread is very popular in Israel, more often with using lemons that were preserved longer than 24 hour.
As one of those who “squeeze lemon on everything”, I’ll definitely try it soon. Using it on grilled salmon is a great idea!
Oh that’s amazing! Chefs seem to always comment on how a dish needs lemon! I never think that way, however, I’m not a chef! I just don’t get it…. But this was incredible!!
Adeena Sussman’s approach to the Salted Lemon Spread sounds like a game-changer! I love how you’ve embraced the punchy flavors with garlic and jalapeño, making it more versatile than traditional preserved lemons.
It was very fun to make! I need to experiment more with it.