Begin by tearing the stale bread into small pieces and placing it in a bowl. Soak it in a little water for about 10 minutes or until it softens. Once softened, squeeze out any excess water and set the bread aside.
In your blender or food processor, combine the fish roe, finely chopped onion, and the soaked bread. Blend until you have a smooth mixture.
With the blender running, gradually add the sunflower oil in a slow, steady stream. Continue blending until fully combined and smooth.
Pour in the fresh lemon juice and blend again until everything is well incorporated. Taste and adjust the seasoning if necessary.
If the dip seems too thick, you can add a little water—up to 40ml—to reach your desired consistency. Blend until smooth again.
Transfer the Taramosalata to a serving bowl and refrigerate for at least an hour before serving to allow the flavors to develop.
