Crispy Bacon Cups With Smoked Salmon Mousse

• 4 large carrots washed
• 6 slices bacon cut in half widthwise
• 6 cups smoked salmon slices, I used a generous half cup of brown sugar rum smoked salmon
• 1/2 cup cream cheese
• 1 tablespoon whipping cream
• alfalfa sprouts
• fresh dill

1. Preheat oven to 375u0b0F.
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.

carrots washed, bacon, salmon, cream cheese, whipping cream, alfalfa sprouts, dill

Taken from www.yummly.com/recipe/Crispy-Bacon-Cups-With-Smoked-Salmon-Mousse-1653766 (may not work)