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!!

About

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

Tags:

amuse-bouche
dill
smoked salmon
bacon
mousse

Yield:

12

Added:

Thursday, September 16, 2010 - 3:56pm

Creator:

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