Rye Crispbread with Shrimp & Avocado

Serves 4 · 25 min prep

Ingredients

• 8 large rye crispbread sheets
• 12 oz cooked cold-water shrimp
• 2 medium ripe avocados
• 1/3 cup chopped fresh dill
• 3 tbsp snipped chives
• 1 large lemon
• 1/2 cup crème fraîche
• 1 tsp prepared horseradish
• 1/2 English cucumber
• 4 radishes
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• for finishing flaky sea salt

Instructions

1. 1If the shrimp are frozen, thaw them overnight in the refrigerator or under cold running water, then pat thoroughly dry. Place in a medium bowl.
2. 2Zest half the lemon over the shrimp, then squeeze the juice of half the lemon into the bowl. Add most of the chopped dill and chives, salt, and a few grinds of pepper. Toss gently and let the shrimp marinate while you prep the rest, about 10 minutes.
3. 3In a small bowl stir the crème fraîche with the prepared horseradish, a squeeze of remaining lemon juice, and a tiny pinch of salt until smooth and lightly tangy. Taste and adjust horseradish for gentle heat.
4. 4Halve the avocados, remove the pits, and scoop the flesh into a bowl. Mash roughly with a fork, leaving some chunks for texture. Season with a squeeze of lemon, salt, and pepper so the mash stays bright green and lively.
5. 5Thinly slice the cucumber into ribbons with a vegetable peeler or mandoline. Slice the radishes into paper-thin rounds.
6. 6Lay the rye crispbread sheets on a clean work surface or serving board. Spread each sheet with a generous layer of the horseradish crème fraîche, reaching nearly to the edges.
7. 7Spoon the seasoned avocado mash over the crème fraîche and gently spread it into an even layer.
8. 8Arrange a few cucumber ribbons on each crispbread, then pile the marinated shrimp evenly across all eight pieces.
9. 9Tuck radish slices among the shrimp for color and crunch. Finish with the remaining dill and chives, a final grind of black pepper, and a light sprinkle of flaky sea salt.
10. 10Serve immediately so the crispbread stays shatteringly crisp. Pair with extra lemon wedges on the side for squeezing at the table.