Crayfish and Avocado


I just love food. I love reading about food, writing about food, cooking food and, not surprisingly, eating food. I live in Stockholm, Sweden, with my husband, our baby boy and our cats. Here’s a Swedish recipe I’d recommend to serve with Peter’s Yard crispbreads.

Serves 4


  • 1 avocado
  • Half a small red onion finely chopped
  • 200 g crayfish tails (or large chopped prawns is a good alternative)
  • 1-2 cloves of garlic
  • 3-4 tbsp creme fraiche
  • 1-2 tbsp sweet chilli sauce
  • Salt, pepper
  • Bleak roe (or Red Caviar available in the UK from
  • Optional: dill
  1. Chop the avocado into large chunks, dice the onion very finely and crush the garlic.
  2. Chop the crayfish tails roughly. Mix together in a bowl, with just enough creme fraiche to bind the ingredients together.
  3. Add dill if you want to – I prefer it without – and season with salt, pepper and sweet chilli sauce.
  4. Place on toasted bread or on Peter’s Yard crispbread garnished with a little bit of roe, some smoked salmon or dill.