Prawns with cream of avocado and chives

Cooking instructions

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.