1) Tear the bread into pieces and place in a bowl. Add enough water to fully submerge it and let it soak for 5 minutes.

2) Add the chopped red onion and half of the fish roe to a blender. Blend until smooth.

3) Squeeze the soaked bread very well. Add half of it to the blender along with half of the olive oil, plus a pinch of salt and pepper. Blend again until creamy.

4) Add the remaining roe (keep a pinch aside for garnish if you like) and blend.

5) Add the rest of the squeezed bread, the lemon juice and the remaining olive oil. Blend until smooth and thick.

6) Adjust the consistency: add a splash of water or olive oil if you prefer a looser dip.

7) Taste and adjust seasoning with more lemon, salt, or pepper.

8) Scoop into a bowl, top with fresh thyme leaves (and extra roe if you kept some aside) and serve.