Salmon mousse cups
I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth.
I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth.
Yield:
2 dozenIngredients
1 pkg (3 oz) cream cheese softened.
1/2 c butter, softened
1 c flour
FILLING
1 pkg (8 oz) cream cheese, softened
1 c fully cooked salmon chunks or (1 can
(7 1/2 oz) salmon, drained, bones and skin
removed.
2 tbsp chicken broth
2 tbsp sour cream
1 tbsp finely chopped onion
1 tsp lemon juice
1/2 tsp salt
2 tbsp minced fresh dill
Instructions
In a small mixing bowl, beat the cream cheese & butter until smooth. Add flour, mix well. Shape into 24 balls; press onto the bottom & up sides of greased mini muffin cups. Bake at 350 for 10 to 15 minute or until golden brown. Cool for 5 minutes before removing from pans to wire rack to cool completely. For filling. In a mixing bowl, beat the cream cheese until smooth. Add salmon, broth, sour cream, onion, lemon juice and salt. Mix well. Spoon into the shells. Refrig.for at least 2 hrs, sprinkle with dill.
