Finely chop <quantity>¼<unit>cup</unit></quantity> of dill

Finely chop <quantity>2<unit>tbsp</unit></quantity> of parsley

Trim, peel, and small dice <quantity>1</quantity> red onion

Boil <quantity>200<unit>g</unit></quantity> of crayfish for 5m over medium-high heat. Remove the meat from the tail and claws

Dice the crayfish into small pieces. Reserve a small amount on the side

Add <quantity>½<unit>cup</unit></quantity> of mayonnaise and <quantity>½<unit>cup</unit></quantity> of crème fraîche into a bowl

Add most of the crayfish. Add the red onion, the dill, and the parsley

Season with black pepper powder and salt to taste

Mix it. The crayfish dip is ready

Melt <quantity>1<unit>tbsp</unit></quantity> of butter in a skillet over medium heat

Toast both sides of <quantity>1</quantity> slice of sourdough bread until light brown and crispy. Repeat with the remaining slices, adding <quantity>1<unit>tbsp</unit></quantity> of butter to the skillet between slices

Place the toast on a serving dish and add <quantity>2<unit>tbsp</unit></quantity> of crayfish dip on top of it. Add some diced crayfish to taste

Garnish with fresh edible flowers, caviar, and lemon slices to taste. Repeat on the remaining bread

The crayfish toast is ready! Enjoy it as the perfect summer snack!