Spice up your tagine and your fish and Mediterranean dishes with Nicolas Vahé's salted lemons. Preserved lemons have a zesty, not entirely sweet but still fruity bite that gives all dishes a subtle touch of salt and acidity. Peel and pulp are edible. Simply rinse the lemon wedge, cut it up and add it to the salad for a salty kick and a beautiful color. Or use them to refine classic chicken tagine, or in homemade hummus, stews or even fish curry.