4 cooked and peeled crevettes

1/2 red onion

small bunch of dill

1/2 cup mayo

4 slices of brioche

1/2 cup crème fraiche

salmon roe to serve

Step 1

Chop the crevettes into 2 cm chunks

Step 2

Finely dice the red onion and dill. Combine in a bowl the mayo, crème fraiche, red onion, dill and crevette and stir gently to combine.

Step 3

Toast the brioche and spoon on the cravat mixture

Step 4

Top with a spoon of caviar and serve immediately