- 200 gr preserved white fish roe
- 1 loaf white bread (baked 2 days before use)
- 1 1/2 cup olive oil
- 1/2 cup lemon juice
- 1 medium onion, grated
Remove the crust from the bread wich must be dry enough and then soak kernels well in a deep bowl with fresh water.Then squeeze and rub in pieces the wet crumb. In a mortar mash well the roe with strong and fast movements adding a little lemon juice. Then add the wet crumb pieces and continue mashing.
Add firstly the olive oil and mix and secondly the lemon juice and mix well.
Lastly add the grated onion and mix very well until all your ingredients turn into a homogenized mixture. You are ready to serve! Accompany with bread and olives!