Add the bread crumbs in a bowl filled with milk and let absorb the milk for 30 minutes. Squeeze to remove almost all the milk and keep aside.

Use a high-speed food processor or blender with the metal blade attached. Add the white Tarama roe, the graded onion and blend until a smooth paste is achieved.

While the motor is running start adding in small quantities the bread crumbs and slowly pour in the oil in the same way that you would add it in a mayonnaise recipe process, until you reach a nice light mousse texture. At the end add the lemon juice and process for a further minute.

Refrigerate for minimum 3 hours for the flavours to come together and to have a milder taste of the onion.