6 Serves
15 Mins
Soak the bread in water until soft, then squeeze out all excess liquid thoroughly.
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Vitamin E
3 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
11 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
14 mg / 1,250 mgPotassium
23 mg / 4,700 mgSodium
75 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Place the fish roe and onion into a food processor and pulse until smooth.
Add the prepared bread to the food processor and blend until well incorporated.
With the processor running, slowly drizzle in the olive oil and lemon juice until the mixture reaches a thick, creamy consistency.
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Persian
