Preparation

Place prawns, reserving several pieces for serving, in a bowl with mayonnaise and dill, mixing to combine.
Using a 4 cm-round cutter, cut 2 rounds from each slice of bread, discarding the trimmings. Melt butter in a non-stick frying pan over medium heat and cook bread, turning halfway, for 3 minutes or until evenly toasted. Cool slightly.
Spoon prawn mixture on each piece of toast and serve topped with lemon slice, reserved piece of prawn and a little caviar.

Ingredients

  • 400 g cooked prawns, peeled, chopped into 2 cm pieces
  • 100 g (⅓ cup) mayonnaise
  • 2 tbsp chopped dill
  • 4 slices rye bread
  • 1 tbsp butter
  • thinly sliced lemon quarters and black caviar, to serve