Toast the bread slices lightly and cut them into halves. Cut the crayfish tails into smaller pieces but do not chop them too much. Mix the crayfish tails into the mayonnaise. Peel and slice the avocado. Shell the egg and cut it into wedges.
Place an egg wedge on one side of a plate. Place a bread slice against it in an upright position. Place a spoonful of crayfish mayonnaise next to the bread slice and place another bread slice next to it. Press them gently together. Repeat until all the slices and filling has been used. Place the rest of the egg wedges round the bread slices. Garnish with avocado, radish slices and dill. Place one tea-spoonful of roe on top of each mayonnaise filling. Garnish with dill emulsion or dark balsamic syrup and serve immediately.
Recipe: Kim Palhus