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Preheat oven to 375°F.
Cut carrots into 2-inch pieces from the thick end, so there are 12 pieces.
Lay the 12 pieces of bacon on a flat work surface and then place a carrot piece at the end of each slice.
Roll up so that the bacon is wrapped around the carrot pieces and secure with a toothpick.
Place on a baking sheet and bake for 25 minutes, until the bacon is golden and crispy.
Remove toothpicks and carefully slide the bacon rings off of the carrots.
Discard carrots and cool bacon rings on a rack.
Puree the smoked salmon and cream cheese in a food processor.
Spoon into a piping bag, or freezer bag with the tip cut off and pipe mousse into the bacon rings.
Garnish with sprigs of sprouts.
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