Begin by tearing your stale bread into small pieces. If you don’t have stale bread on hand, you can toast fresh bread lightly until it's just beginning to dry out.
Place the torn bread into a bowl and cover it with water for about 5-10 minutes. This will help soften it, making it easier to blend into a creamy dip.
In your blender or food processor, add the soaked bread (make sure to squeeze out any excess water), fish roe, finely chopped onion, and lemon juice. Blend until the mixture is well combined and smooth.
With the blender running, slowly drizzle in the sunflower oil. This step is crucial for achieving that creamy consistency. Be patient and add the oil gradually to ensure proper emulsification.
If your dip is too thick, you can add a little water to reach your desired consistency. Blend again until smooth.
Give your Taramosalata a taste and adjust the seasoning if necessary. If you prefer a tangier flavor, add a bit more lemon juice.
Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve with warm pita bread, fresh vegetables, or crackers.
