Pick the Dill, chop half finely.
Pick the remaining dill into sprigs and store in cold water until ready to serve.
Mix together the creme fraiche and the mayonnaise.
Add the mustard, horseradish, lemon juice and cognac.
Add the chopped Dill.
Season with the salt and pepper to taste.
If necessary, defrost the prawns in a perforated bowl on top of a drip tray overnight in the fridge.
If using prawns in their shell, peel and remove the intestinal tract from the back.
Fold the prawns through the sauce and refrigerate until ready to serve.
Cut the sliced sourdough into 3 cm rings.
Heat a large pan to a medium hot heat and gently toast the discs of bread on both sides.
Remove and arrange on a tray.
Spoon the prawns on to the toast, garnish with a small spoonful of the caviar and a sprig of Dill.
«While the Swedes will argue as to whether it makes a difference using frsh or frozen prawns however all will agree that they must be hand peeled!»