Rye Crispbread with Shrimp & Avocado

Knäckebröd has long been a Nordic staple—thin, sturdy rye that holds generous toppings without turning soft. This open-faced lunch pairs cold-water shrimp and creamy avocado with dill, crème fraîche, and bright pickles for a fresh Midsummer feel.

Serves 4 · 18 min prep

Estimate for one serving

• 420 cal
• 24g protein
• 32g carbs
• 24g fat
• 7g fiber

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Ingredients

• 8 large rye crispbread sheets
• 12 oz cooked cold-water shrimp
• 2 medium ripe avocados
• 1/4 cup chopped fresh dill
• 2 tbsp snipped chives
• 1 whole lemon
• 1/3 cup crème fraîche
• 1/2 medium cucumber
• 4 radishes
• 1/4 cup pickled red onion
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp softened butter

Instructions

1. 1If the shrimp are frozen, thaw them gently under cold running water, then pat completely dry. Place in a bowl and toss with half the chopped dill, the zest of half the lemon, a squeeze of lemon juice, and salt.
2. 2Halve the avocados, remove the pits, and scoop the flesh into a separate bowl. Mash roughly with a fork, leaving some texture, then fold in the crème fraîche, remaining dill, a squeeze of lemon juice, salt, and pepper until creamy but still chunky.
3. 3Thinly slice the cucumber into ribbons with a vegetable peeler and shave the radishes paper-thin on a mandoline or sharp knife. Keep both in ice water for 5 minutes so they stay crisp, then drain and pat dry.
4. 4Lightly butter one side of each rye crispbread sheet so the toppings adhere and the bread stays snappy. Arrange two crispbreads on each of four plates.
5. 5Spread a generous layer of the avocado-crème fraîche mixture over each buttered crispbread, reaching nearly to the edges.
6. 6Pile the seasoned shrimp evenly over the avocado layer. Nestle cucumber ribbons and radish slices among the shrimp for color and crunch.
7. 7Scatter pickled red onion and snipped chives over the top of each open-faced sandwich. Finish with a light sprinkle of flaky sea salt and a final grind of black pepper.
8. 8Cut the remaining lemon into wedges and tuck one beside each plate. Serve immediately so the crispbread stays shatteringly crisp against the cool, creamy toppings.