Pour the crème fresh/ sour cream, mustard, lumpfish roe/ lumpfish caviar, and the mayonnaise in a bowl and mix it together.
Squeeze the juice from half a citron in the sauce, and stir.
Cut the dill in small pieces and add it in the sauce, and stir it together.
Last pour the shrimps in the sauce and stir.
Let the sauce rest in the fridge for at least 1 hour before serving.