Delicious Krill Crackers with Paprika Cream Cheese Recipe

Elevate your appetizer game with our sophisticated Krill Crackers with Paprika Caper Cream Cheese. These delicate, crispy crackers are made from a unique krill and tapioca starch blend, creating a light and airy texture that pairs perfectly with the rich and creamy paprika caper cream cheese.

The crackers are complemented by a fresh krill topping marinated in lemon juice and zest, adding a refreshing burst of flavor. Finished with preserved lemon slices for a tangy twist, this dish is a delightful combination of textures and tastes, perfect for impressing your guests. This Western-inspired appetizer requires a bit of preparation, but the results are worth it. Enjoy these elegant bites at your next gathering, and savor the blend of creamy, tangy, and crispy goodness.

Category: Appetizer
Cuisine: Western
Servings: 2
Preparation time: 30 – 40 minutes (+1 day refrigerate)
Cooking time: 45 minutes
Calories: 577 kcal per serving

Ingredients

• Krill Crackers
• ¾ cup krill meat
• ¼ cup water
• 3/4 teaspoon salt
• 1 teaspoons sugar
• 1 ½ teaspoon chicken or fish stock powder
• ¼ teaspoon paprika
• 1 teaspoons oil
• 1 3/8 cup tapioca starch
• Deep frying oil

Paprika Cream Cheese

• 2/5 cup of cream cheese
• ¼ teaspoon smoky paprika
• Dash of salt and pepper
• ¼ teaspoon lemon juice
• ½ crushed garlic clove
• 1 tablespoon preserved capers

Directions

Krill Crackers
1. Combine krill meat, water, salt, sugar, stock powder and paprika in a food processor. Blend until a smooth paste forms.
2. Add oil slowly while paste is mixing on low speed.
3. With a spatula, gently fold tapioca starch into krill mixture.
4. Lightly oil a small loaf pan and pour in mixture. Set in fridge for 20-30 minutes.
5. Place loaf pan on the second layer of a steamer basket for 40 minutes on medium heat.
6. Carefully remove the loaf from pan and place on a sheet of wax paper. Set loaf to set in the fridge for 24 hours.
7. Thinly slice the krill loaf (1mm cuts) and let dry out at room temperature on a baking tray.
8. Deep fry crackers at 340 Degrees F in frying oil until light, puffy and crunchy.

Paprika Cream Cheese

In a food mixer or with an electric hand blender, whip all ingredients together until light and fluffy. Set aside.

Fresh Krill Topping

• ½ cup fresh krill
• 1 tablespoon lemon juice
• ¼ teaspoon lemon rind
• ½ teaspoon of kosher salt
• 1 teaspoon of olive oil
• ½ tablespoon fresh chopped parsley
• ½ jar preserved or pickled lemon
• Toss all ingredients together. Place in fridge to marinate for 20 minutes

To assemble: Top each krill cracker with about a tablespoon of Paprika Cream Cheese, then a teaspoon of Krill mixture and garnish with a slice of preserved lemon. Season with flaky salt and fresh ground pepper.