yields two servings

3 rashers bacon
1/2 bulb fennel, cored and trimmed
250 grams sockeye salmon fillet, no bones or skin
2 teaspoons olive oil
1/2 cup mayonnaise
1/4 cup cilantro, chopped
1 teaspoon lemon juice
salt and pepper
red onion

Preheat the oven to 375° F.

Cut the bacon into ¼ strips and dice the fennel. Toss the bacon and fennel together in a small pan, and cook, stirring 3-4 times for 30 minutes, until the bacon is crisp and the fennel tender, but not brown.

Drain the bacon and fennel mixture on paper toweling. When completely cool, stir the mixture into the mayonnaise along with the cilantro and lemon juice. Refrigerate until ready to serve.

Cut the salmon into 1 to 2” cubes, toss with the olive oil, and season generously with salt and pepper.

In the bottom of a double boiler with a steamer insert, bring about 1” of water to the boil. Place the salmon in the steamer, ensuring no pieces overlap. Cover, reduce the heat to med. and steam for about 3 to 4 minutes, until the salmon is firm to the touch and just before beads of white fat appear on its surface (see note). Remove to a plate and cool completely.

Serve on soft rolls with lettuce, red onion and plenty of tartar sauce.

bacon recipe courtesy of: Theresa Carle-Sanders, Island Vittles: Quick Bites from Pender Island, BC, August 28, 2012

Originally posted 2013-03-22 01:39:00. Republished by Blog Post Promoter


yields two appetizer servings

4 oz. smoked slab bacon, diced
1/2 small onion, small dice
1/4 cup small dice fennel bulb (reserve tops for garnish)
1/4 cup small dice celery

2 cobs yellow corn, gratedup to 1 cup whole milk10 oysters shucked, liquor retainedsalt to taste
Put the diced bacon in a saute pan over medium heat and cook until the fat has been rendered and the bacon is crispy. Pour off the fat, leaving about 2 teaspoons in the pan with the crispy bacon. Add the onion, celery, and fennel and cook until softened. Remove the pan from the heat for about 30 seconds to allow it to cool slightly, then add the grated corn (it should be very juicy). Return to the heat and stir constantly as it thickens. Once it is bubbling, add half the milk and bring to a boil. Remove from the heat and add the oysters with their liquor. Stir well and judge consistency; if you prefer it to be a little thinner add a bit more milk to desired consistency. Season to taste with salt and heat quickly to desired temperature. Serve at once; if the soup is allowed to stand too long the oysters will overcook and become tough. Serve in warm bowls and garnish with fennel fronds.

bacon recipe courtesy of: Chef Eric Joppie, Bar Avignon, 2138 SE Division Street, Portland, OR 97202; Eric Joppie will be participating in Feast Portland (Sunday, September 22, 10 a.m.). Watch Eric Joppie on KATU.com.


serves as a main meal for 6

3 lb. baby octopus
10 garlic cloves
2 inches knob ginger, roughly chopped
1 teaspoon sea salt
1/2 cup sherry vinegar
1/3 cup extra virgin olive oil
1/4 cup honey
3 medium-sized carrots
3 sticks of celery
1 cup extra virgin olive oil, extra
2 1/2 inch knob ginger, sliced
8 small salad onions, trimmed and cut into quarters
1 baby fennel bulb, finely sliced lengthways
5 oz. smoked bacon bones, sliced
1 tablespoon sea salt, extra
1/2 bunch thyme
1/4 cup raw sugar
1/3 cup red wine

To clean octopus, cut tentacles away from head below the beak. Cut away and discard the beak, then turn the body inside out. Remove ink sac and internal organs. Strip skin away from head and tentacles under running water. Rinse and drain well, then cut octopus in half.

Pound garlic, chopped ginger and salt with a pestle and mortar until crushed. Stir in vinegar and oil. Place octopus in a bowl and pour over garlic mixture and honey. Using your hands, mix thoroughly. Cover and refrigerate for 1 hour.

Meanwhile, peel carrots, cut into quarters lengthways and slice. Cut celery sticks in half lengthways and slice. Heat extra oil in a large, heavy-based pan, add sliced ginger, carrots, celery, onions, fennel, bacon bones and extra salt.

Cook over high heat, stirring occasionally, for 5 minutes. Reduce heat and cook for a further 10 minutes, or until vegetables are lightly browned. Add thyme and sugar, increase heat again and cook, stirring occasionally, for a further 2 minutes.

Drain octopus from marinade; reserve marinade. Add octopus to pan and stir over high heat to sear octopus and seal in juices. Pour in reserved marinade, along with wine, and bring to the boil. Reduce heat and simmer gently, covered, for about 45 minutes, or until octopus is tender.

bacon recipe courtesy of: Kylie Kwong, ABC.net, Australia, November 19, 2003


serves four

250 grams French beans, topped and tailed
4 tomatoes
1 fennel bulb
2 shallots, peeled
Olive oil, for frying
8 rashers of smoked bacon, preferably Alsace
8 fresh herrings, filleted but still with skin
4 teaspoons chopped fresh parsley

For the dressing
2 egg yolks
1 garlic clove, crushed
6 large canned anchovy fillets in olive oil
½ teaspoon English mustard powder
1 teaspoon Maille Dijon mustard
Splash of Tabasco sauce
Splash of Worcestershire sauce
250ml olive oil
Juice of 1 lemon
Make the dressing, in a liquidizer blitz the egg yolks, garlic, anchovy and both mustards with the Tabasco and Worcestershire sauces. When well combined, pour in the olive oil in a slow steady stream, as for mayonnaise. When the emulsion becomes too thick (the consistency should be of barely pourable mayonnaise), add the lemon juice. Adjust the seasonings and, if still overly thick, add a little hot water.
Salt the boiling water and boil the beans in it until properly cooked. They must retain a vague resilience but should definitely not be crunchy. Remove them from the water and plunge them into a sinkful of very cold water to stop them cooking.

Blanch the tomatoes for 10 seconds or so to loosen the skins, refresh them in cold water and then skin and quarter them. Remove the seeds and cut the tomatoes into strips. Trim the tops of the fennel bulb and cut it in half. Cut off the bottom centimetre and then slice the bulb from top to toe into fine strips. Halve the shallots as well and cut them into similar strips. Mix all of the vegetables in a bowl with the dressing and set aside for 30 minutes.

Heat some olive oil in a large frying pan, place in the bacon rashers and cook gently until lightly coloured but not crisp. Remove and keep warm.

Season the herring fillets and fry them, skin side first, in the hot bacon-flavoured pan until they are sizzling away, about 2-3 minutes. Turn them over and leave for a few more seconds. This will give you a barely cooked herring fillet which is ideal if they are spankingly fresh.

To assemble, divide the salad into 4 tight piles, one on each plate. Then stack up 2 herring fillets and 2 rashers of bacon on top and garnish with the chopped parsley.

bacon recipe courtesy of: A Chefs Help.com