Ingredients
Method
1.Poach the prawns for a few minutes in a small pot of salted, simmering water until just cooked through. Drain, remove and discard the tails, pat flesh dry with paper towels and chop.
2.Place chopped prawns, sour cream, mayonnaise, dill, lemon juice, onion and horseradish (if using) in a bowl and mix to combine. Season to taste with salt.
3.Heat a frying pan to medium and fry bread for 2 minutes on each side or until toasted. Cut into triangles.
4.Serve toasts topped with prawn mixture, a tip of a teaspoonful of fish roe (if using) and extra, roughly chopped dill with lemon wedges for squeezing.
