Here’s a great recipe for an indulgent appetizer. Based on a Chef Michael Smith creation, I’ve stuffed bacon rings with a purée of smoked salmon, cream cheese, capers, and dill.
This dish is a perfect for dinner party hors d’oeuvres. Smoked salmon is often served sliced very thinly on bread or crackers with cream cheese, but this approach allows you to make a unique presentation by pureeing the smoked salmon and cream cheese with capers and dill in a food processor, and piping it into crispy bacon rings. Click the link for the complete recipe and HD cooking video.
High Definition Video of How to Bacon Rings Stuffed with Smoked Salmon Cream Cheese presenter here:
Prep Time: 20 minutes
Cooking Time: 35 minutes
AssemblyTime: 10 minutes
Servings: 20 hors d’oeuvres, for about 6 – 8 people
- 10 pieces of bacon, cut in half lengthwise for a total of 20 bacon strips
- 6 large carrots, cleaned but not pealed
- 20 toothpicks
- 1 pack of soft cream cheese, room temperature
- 250g or 1/2 lb of quality smoked salmon (I used Canadian smoked coho salmon)
- 1 small handful of dill, plus some for garnish
- 1 tbsp of capers, drained
- Preheat oven to 400 degrees F.
- Working with one piece of bacon at a time, wrap it around a carrot and secure it with a toothpick. Cut remaining carrot off at the base of the bacon strip to be used for the next piece of bacon.
- Repeat step 1, wrapping all 20 pieces of bacon arround a carrot, and place each bacon-wrapped carrot on a cookie sheet in a stand-up position, like so:
- Place the cookie sheet in the oven, and allow the bacon wrapped carrots to bake until crispy, about 35 – 40 minutes, or until lightly browned.
- While bacon rings are in the oven, puree the smoked salmon, cream cheese, dill, and capers in a food processor until smooth. Remove puree from food processor and transfer to large ziploc bag ready for piping. Cut a corner tip off the ziploc bag, creating a 1 cm (1/2 inch) hole in size.
- Once the bacon wrapped carrots are baked, remove them from oven and allow to cool on a paper towel-lined tray until bacon and carrots are cool enough to touch.
- Once cooled, remove toothpick from the bacon rings, and push on the end of the carrot until the bacon slides off the carrot entirely. Be careful not to break or crack the bacon rings during this process.
- Place bacon rings on a serving plate right-side up, ready for piping the smoked salmon and cream cheese puree.
- Pipe the cream cheese into the bacon rings, like so:
Finish by garnishing with remaining dill spigs.
Serve at room temperature or slightly chilled for up to 8 hours after making the bacon rings. You can use any remaining salmon cream cheese puree as a tasty spread for toast or crackers.