Shrimp, Avocado, and Crispy Potato Smorrebrod | Saveur

Ingredients

• 4 oz. cooked tiny shrimp (heaping 2/3 cup)
• 1 tbsp. fresh lemon juice
• 4 pieces Danish-style rye bread
• Mayonnaise, for serving
• 1 small baking potato, peeled and cut into ¼-inch cubes
• Salt
• 3 tbsp. canola oil, for frying
• ½ of a firm-ripe avocado
• 2 tbsp. plus 1½ tsp. vegetable oil
• 1 tbsp. plus ½ tsp. apple cider vinegar
• 1 pinch sugar
• 1 pinch freshly ground black pepper
• 1⁄2 cup frisée, torn into small pieces
• 2 tbsp. loosely packed dill sprigs