Preserved Lemon Relish

I always have a jar of preserved lemons in the fridge.  They are a great way to add zest to tuna salad, roast chicken, vinaigrette and of course, tagines.  Or make this relish which is delicious with grilled salmon, roast chicken or lamb. Vary the herbs depending on what you have on hand.

2 whole preserved lemons, rinsed, seeds and pulp removed
1/4 chopped shallot
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1 tsp. olive oil
1/2 tsp. lemon juice
black pepper to taste

Combine all ingredients.
Let stand 20-30 minutes for flavors to meld.