Soak the bread in cold water for 5 minutes, then squeeze out all excess moisture thoroughly with your hands.

Place the smoked cod roe in a food processor with the grated onion and blend until smooth.

Add the soaked bread and half the lemon juice, then blend again until well combined.

With the processor running on low speed, slowly drizzle in the extra virgin olive oil in a thin steady stream until the mixture is light, fluffy and emulsified.

Taste and adjust with remaining lemon juice, salt and pepper as needed. The taramosalata should be creamy and well-balanced between salty, tangy and rich.

Transfer to a serving bowl, cover and refrigerate for at least 30 minutes to allow flavours to develop.

Heat a griddle pan or heavy skillet over high heat until smoking hot, approximately 2 minutes.

Toss the spring onions with 1 tablespoon olive oil and a pinch of salt.

Char the spring onions on the hot griddle for 2-3 minutes per side until softened with visible char marks, ensuring the internal temperature reaches at least 75°C for food safety.

Slice the crusty bread and toast lightly if desired.

To serve, drizzle the taramosalata with extra virgin olive oil, sprinkle with paprika and garnish with fresh dill.

Arrange the charred spring onions alongside and serve immediately with crusty bread for dipping.