Serves 4 as a snack
Heat the butter until frothy in a frying pan over medium high heat. Add chopped dill and stir.
Fry the rolls in dill butter until they get an appetizing golden brown. Transfer to a plate and let cool slightly.
Spread sour cream on each roll. Place crayfish tails in a neat pattern on top. Sprinkle with caraway seeds and fresh dill, and serve.