If you are looking for an easy, quick and tasty appetizer for this weekend’s snack, you have come to the right place. These bacon rolls stuffed with salmon cream meet these characteristics and much more.
They are prepared in a trice, just over 14-15 minutes is what it will take you to have them ready from start to finish. Making the filling does not require any cooking and can be stored in the fridge. Then, when it’s time to serve the rolls, mark the bacon slices, fill them, plate the rolls and that’s it.
If bacon isn’t your thing, use sliced cooked ham or turkey cut into strips about three centimeters. Make sure they are not the thin or very thin ones – those crumble when you look at them – but slightly thick so that they hold the shape with dignity once filled.
We whip up the cream, which will have to be very cold, with a few rods until it is very firm. Add a pinch of salt, a little pepper and, if we want to give the filling a spicy touch, a few drops of Tabasco salt.
Blend the cream cheese with the smoked salmon and add it to the cream. Stir gently to integrate all the filling ingredients. We put it in a pastry bag and we keep in the fridge until the moment of assembling the rolls.
We cook the slices of bacon. They can be made on a hot griddle or pan, on both sides, or in the microwave. In the latter case we place them between two sheets of absorbent paper and program two minutes at medium power (about 550W), turning half time.
When the bacon slices are ready, cut them in half and fill them with the salmon cream, forming rolls. We close them with toothpicks so they don’t fall apart and are easier to eat. Top the ends with chopped chives and serve immediately.
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With what to accompany the bacon rolls stuffed with salmon cream
serve these bacon rolls stuffed with salmon cream with your drink of choice. A glass of wine, a pitcher of beer, a soft drink or a simple glass of water, any of them goes well with this aperitif.
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