Krill crackers with Paprika Caper Cream Cheese topped with fresh Krill and Preserved lemon
Krill crackers with Paprika Caper Cream Cheese topped with fresh Krill and Preserved lemon
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.