To make the chive crème fraîche, put all of the ingredients into a small bowl and combine. Season with black pepper.
Spoon the crème fraîche mix into a nice serving bowl.
Using a sharp knife, slice the fish into thin slices lengthways. For the best look, ruffle the trout to make an attractive pattern. To assemble the dish, take a large platter and place the trout in the center of the platter.
Garnish on either side with the king prawns. Serve with the crème fraiche and garnish with lemon wedges, and dill.