Ingredients:

  • 8 oz cooked cold-water prawns, peeled and deveined
  • 2 tbsp plain Greek yogurt
  • 1 tbsp light mayonnaise
  • 1 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp fresh dill, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 4 slices sourdough or rye bread
  • 1 tbsp unsalted butter
  • 1 tbsp lumpfish roe or salmon roe
  • 4 sprigs fresh dill
  • 1 lemon, cut into wedges

Instructions:

  1. Pat the prawns thoroughly dry with paper towels to ensure the dressing adheres.
  2. In a small bowl, fold together the Greek yogurt, light mayonnaise, lemon juice, and Dijon mustard.
  3. Stir in the chopped dill, salt, and pepper, then gently fold in the prawns until evenly coated.
  4. Melt butter in a skillet over medium heat and toast bread slices for 2–3 minutes per side until golden brown.
  5. Spoon a generous mound of the prawn mixture onto each slice of warm toast.
  6. Top each portion with a small dollop of fish roe, garnish with a fresh dill sprig, and serve with a lemon wedge.