900 g prawns
1 bunch of chives
1 bunch of dill
500 ml creme fraiche 18%
¼ teaspoon citric acid
Salt and pepper
Mix the creme fraiche with the finely-chopped chives, dill, salt and pepper as well as some of the lemon juice and lemon zest.
Mix the avocados with lemon juice, salt and pepper, and a little citric acid (so it keeps its colour).
Arrange the prawns in attractive bowls together with the avocado purée and creme fraiche dressing and serve with crunchy slices of toast.