To make the taramasalata check the roe. If its extremely salty soak it in cold water for 45 minutes to 1 hour. If you have a juicer pass the onion through the juicer, otherwise process it in a food processor and squeeze out the juice discarding the onion. Reserve the juice. Next soak the bread in milk and then drain immediately squeezing any moisture out from the bread. Put the bread, the roe and the onion juice in the bowl of a blender and blitz on high. Slowly add oil as if making a mayonnaise until the emulsion is thick and able to pipe. Finish the tarama by adding the lemon juice to taste and transfer to a piping bag. For the parsley oil, remove the stalks and add to a pan of salted boiling water. Cook for 30 - 45 seconds and then immediately transfer to a bowl of iced water in the fridge to half the cooking, leave for 30 minutes. Take the parsley from the water and squeeze out all the moisture and blend with olive oil for 30 seconds. Transfer the oil to a muslin cloth or fine sieve and allow to drip into a container. Keep in the fridge until needed. For the tomato jam put a small saucepan on to a medium high heat and add the tomatoes together with salt and pepper. Once the tomatoes start breaking down add all the other ingredients and simmer on low until sticky. Take out the jam and cool down in the fridge. To prepare the pastry pre - heat the oven to 180'c. Line a baking tray with one large piece of parchment paper and cut one more piece the same size. Roll out the pastry to a thickess of circa 4mm and lay flat on the tray. Cover with the other piece of parchment paper and place another baking tray or heavy ovenproof dish on top. Bake for 25 minutes. Once cooked remove the pastry, it should be flat but the layers will be visible when you cut through. Using a sharp knife cut out three pieces of pastry per person measuring 2.5cm by 10cm. To plate the dish, begin by piping a small amount of tarama on the plate to stick down the first 'plank' and to stop it moving. Next pipe three amounts of tarama on each plank (2 on one side and 1 on the opposite side) and fill in the gaps with the tomato jam. Garnish with some fresh tomatoes and fresh thyme. Continue building the mille feuille so you have three layers and finish the dish with a drizzle of the parlsey oil.