What Foods Go Well With Crispbreads

Crispbreads can be the perfect mid-morning or afternoon snack. You may also pair it with meals as the ideal side dish. But you might be looking for extra flavor with your crispbreads. Continue reading the rest of the article to know the foods that go well with crispbreads.

1. Cream Cheese and Cucumber

If you put cream cheese and cucumber on a crispbread, the resulting dish should be reminiscent of the smørrebrød; an open-faced Danish sandwich served on rye bread.

Alter the recipe by exchanging the rye bread for crispbread. This recipe calls for the following ingredients:

• 2 crispbreads
• 2 tbsp. cream cheese
• 1 tsp. honey
• 8 cucumbers, sliced
• 2 tbsp. walnuts
• A pinch of salt to taste

The beauty of making various crispbread recipes is that they won’t take too much of your time to make. This cream cheese and cucumber crispbread recipe is no exception.

Start making this recipe by topping each crispbread with a tablespoon of cream cheese. Then, continue to top with ½ teaspoon of honey, 4 cucumbers, 1 tablespoon, and a pinch of salt per crispbread. Eat and enjoy once complete.

Note that this recipe’s taste may vary depending on the crispbread used. Buy crispbreads that you know will go well with the flavors of this recipe.

2. Smoked Salmon and Cucumber

Try the following recipe if you like dipping your crispbread instead of topping ingredients on it. The ingredients for the smoked salmon and cucumber recipe are:

• 2 to 3 cornichons
• 1 tsp. capers
• ½ cucumbers, small and ridged
• 100g mayonnaise
• 100g cottage cheese or sour cream
• ½ tsp. Dijon mustard
• 150g smoked salmon
• 1 tsp. lemon juice
• A small bunch of dill

This recipe calls for peeling the cucumbers first, then removing their seeds. Cut the flesh into thick strips that should resemble matchsticks. Put the strips into a colander or sieve before sprinkling them with salt. Leave the cucumbers in the colander or sieve for about 20 minutes to drain the water from this fruit. Pat the cucumbers dry to remove excess moisture after 20 minutes.

Next, dice the cornichons and rinse the capers. Dry the latter before adding the chopped cornichons into the mix. Stir this combination with the mayonnaise, cream cheese or sour cream, mustard, and lemon juice. Add a pinch of black pepper to taste. Then, finely chop the dill before adding it to the recipe.

Take out the salmon and shred it into thin strips. Fold the fish with the drained cucumber. Chill all the ingredients before serving.

You need to combine your choice of crispbread with the fish and cucumber after chilling. Do that step first before dipping the crispbread into the lemon juice dip mix. You can eat this recipe on a moving day to give yourself and your helpers an extra energy boost.

3. Truffle Mushroom Pâté and Cream Cheese

Can’t get enough of cream cheese with your crispbreads? Consider this recipe to satiate your cream cheese cravings.

The ingredients you’ll need are:

• 75g butter
• 30g dried mushrooms
• 800g chestnut mushrooms, finely sliced
• 3 Echalion shallots, finely chopped
• 175g silken tofu, drained
• 175g cream cheese
• 1 tbsp. soy sauce
• ½ tbsp. truffle oil
• 2 marsala

First, heat 25 grams of butter in a large, deep frying pan. Use medium heat to melt the butter. Once it melts enough, add the shallots while occasionally stirring the mixture for about 10 minutes. You’ll know when the shallots are ready if they become soft. Transfer these ingredients to a plate afterward.

Next, cover the mushrooms with just-boiled water. Soak these mushrooms and leave them until you need them for later steps.

Use another pan to heat more butter. This time, fry the chestnut mushrooms until they’re tender. You should fry these mushrooms until the heat evaporates the moisture in the pan. Additionally, do this step in two to three batches to avoid overcrowding the pan.

The next step calls for whizzing the cooked shallots and chestnut mushrooms with the silken tofu. Use a food processor for this step to make the process quick. Then, drain the mushrooms you left soaking a while ago before adding them into the food processor. Add the remaining pâté ingredients as well. Once you see the ingredients mixed finely, you can now add the spread to your preferred crispbreads.

Generally, this dish should go with truffle crisps. But mixing the ingredients with your favorite crispbreads might be better for your palate.


The three recipes mentioned above are only a few of the many possible foods you can add to your crispbreads. Follow these guides, and you’ll have a snack or side dish that fills your taste buds with absolute bliss.