Since my vacation in Sweden, and more accurately, since my stop at Amy and Tomas’ excellent guest house, I tried making some knäckerbröd, which is just a fancy way of saying crispbread, it does taste more swedish though 🙂 . my first attempts returned something closer to Terry Pratchett’s mythic dwarf bread than anything edible by a human being, but I think I got the basics now, so, here’s a little appetizer with shrimp and avocado that will change from the ever present avocado and shrimp salad.

for roughly 15 pieces (will serve 4)

for the knäckerbröd cups

• 50g rye flour
• 25 ml water
• a little salt

for the avocado mousse

• 1 ripe avocado
• 10 cl thick cream
• 10cl water
• a pinch of salt and finely ground pepper
• 1/4 lemon juice

for topping

• one pre-cooked shrimp per appetizer (15 is fine)
• half a lemon

the mousse is meant to be siphoned, not hand whipped, so I recommend you start with that, to leave it enough time in the fridge.

prep the avocado flesh and blend it along with the other mousse ingredients until perfectly smooth

I mean it : perfectly smooth, there’s nothing worse than a siphon trying to pass lumps. (for those of you who wonder : yes that happened to me)

pour into a 1/2 litre siphon, inject one NO2 cartridge and store in the fridge for at least half an hour.

knead the rye flour with the water until soft and even, then, flatten as thinly as possible, then cut in squares that will fit the cavities of you silicon mould ( don’t pick anything bigger than 2cm, you want to keep it ‘bite sized’) also, don’t bother trimming the dough from the outside of the cavities unless you want something streamlined. Do give your dough a few plucks to keep it from rising though.

Cook 20 minutes at 150°C

While your cups are cooking, scale your shrimps and eventually adjust theirs size to match your cups

I often prep my shrimps ‘sushi ready’ , like so:

One cut on the belly, the whole length until you reach the digestive tract, and no further, do not cut the outer skin

when your cups are out of the oven and cooled down, garnish them with the mousse and place one shrimp and one lemon crumb on top of each

Serv cold.