Authentic Greek Taramasalata (Smoked Fish Roe Dip)

Place the stale white bread in a bowl of cold water and let it soak for a few minutes until soft. Squeeze the bread thoroughly with your hands to remove as much excess water as possible, then place the squeezed bread into a food processor or blender.

Prepare the smoked cod's roe by cutting through the thick outer skin of the lobes. Use a spoon to scrape out the soft roe from the inside, discarding the tough skin. Add the soft roe to the food processor along with the bread.

Add the chopped red onion, garlic, lemon juice, and a generous grind of black pepper to the processor. Pulse the mixture until it forms a smooth, consistent paste.

With the motor running on a low setting, very slowly drizzle in the olive oil followed by the sunflower oil in a thin, steady stream. Continue blending until the oils are fully emulsified and the taramasalata has thickened into a creamy, pale pink dip.

Transfer the dip to a serving bowl. For the best flavor and texture, cover and chill in the refrigerator for at least 30 minutes before serving. Garnish with an extra drizzle of olive oil and serve with warm, toasted pitta bread.