Lemon and Salt Paste

Wash the lemons with hot water (I use lemons with the peel suitable for consumption). Cut into wedges, remove the seeds and mix with the sea salt in the food processor until the paste has the desired consistency. Should be a nice creamy paste. Now you can fill it in a clean jar and seal it. Thanks to the salt, it can be kept for several months in the refrigerator.

The paste can be used for Moroccan recipes, lemon chickens, salad dressings, dips, lemon sauce, soups and goes wonderfully with fish dishes. In short, wherever a lemony salty taste is required. I now also add them to goulash and stews, they add a nice fresh note.