Crispy Bacon Cups With Smoked Salmon Mousse

1. 1

   Preheat oven to 375u00b0F.

2. 2

   Cut carrots into 2-inch pieces from the thick end, so there are 12 pieces.

3. 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. 4

   Roll up so that the bacon is wrapped around the carrot pieces and secure with a toothpick.

5. 5

   Place on a baking sheet and bake for 30 minutes, until the bacon is golden and crispy.

6. 6

   Remove toothpicks and carefully slide the bacon rings off of the carrots.

7. 7

   Discard carrots and cool bacon rings on a rack.

8. 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. 9

   Spoon into a piping bag, or freezer bag with the tip cut off and pipe mousse into the bacon rings.

10. 10

    Garnish with sprigs of dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.