Crispy Bacon Cups With Smoked Salmon Mousse


Photo: Redawna
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Ingredients

4 x large carrots, washed
6 slices bacon, cut in half widthwise
12 x toothpicks
6 cups slices smoked salmon- I used a generous half cup of brown sugar rum smoked salmon
1/2 cup cream cheese
1 tablespoon of whipping cream
Alfalfa sprouts, or other sprouts- I used fresh dill

Preparation

1
Preheat oven to 375°F.
2
Cut carrots into 2-inch pieces from the thick end, so there are 12 pieces.
3
Lay the 12 pieces of bacon on a flat work surface and then place a carrot piece at the end of each slice.
4
Roll up so that the bacon is wrapped around the carrot pieces and secure with a toothpick.
5
Place on a baking sheet and bake for 30 minutes, until the bacon is golden and crispy.
6
Remove toothpicks and carefully slide the bacon rings off of the carrots.
7
Discard carrots and cool bacon rings on a rack.
8
Puree the smoked salmon and cream cheese in a food processor. Because I used a dense smoked salmon I did add 1 tablespoon of whipping cream to help make the mousse nice and smooth.
9
Spoon into a piping bag, or freezer bag with the tip cut off and pipe mousse into the bacon rings.
10
Garnish with sprigs of dill.
11
Makes 12.

Comments

Curt's picture
Curt
September 20, 2010

Eat the carrots instead of throwing them away!!

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About

This is my take on the recipe by Chef Michael Smith.

Tags:

amuse-bouche
dill
smoked salmon
bacon
mousse

Yield:

12

Added:

September 16, 2010

Creator:

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