Cut the avocados in half, remove the pit, if it's ripe, the skin should peel off easily, otherwise scoop out the flesh. Finely dice 3/4 of the avocado.

In a small bowl, add the diced avocado and lime juice. Toss gently to combine.

Cut the remaining avocado lengthwise into strips and sprinkle with a little lime juice to prevent browning. Set aside. This will be used as garnish for serving.

Add the prawns and smoked salmon to the bowl. Season with pepper. Add 1 tablespoon of olive oil and toss gently to combine.

To serve, use a ring mold (or get creative and use a cleaned out empty can of tuna) in the center of a chilled plate and fill with the tartare. Press down lightly. Carefully remove the ring and repeat with the remaining tartare.

Drizzle the remaining oil over each salmon tartare and top with a dollop of crème fraîche, 1 teaspoon of caviar and some chopped dill. Season with pepper. Arrange the avocado slices, along with some dill and lime wedges on the plate as decoration.