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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. -Fran Rowland, Phoenix, Arizona
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Nutritional Facts 1 serving (2 each) equals 228 calories, 18 g fat (11 g saturated fat), 58 mg cholesterol, 359 mg sodium, 9 g carbohydrate, trace fiber, 7 g protein.
Originally published as Salmon Mousse Cups in Taste of Home December/January 2003, p29
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Reviewed on Feb. 08, 2013 by terratoo
Have stopped counting the number of times I've made these! I find them addicting as do those who try them. However, I do not make the cups in the recipe. I prefer to use the frozen filo cups, perfect size every time. I also make the salmon up a day ahead and let it chill before filling the cups which I also chill once filled. They are as tasty as the first time, so leftovers are great.
Reviewed on Dec. 20, 2011 by dockgirl
I make these every year at Christmas. I use smoked salmon. So good!
Reviewed on Sep. 20, 2011 by Missilulu
I have made these for MANY occasions, including a couple of weddings! ALWAYS a hit! I usually do NOT use the cups called for in the recipe, but substitute wonton wrappers. Easily baked in a mini muffin pan and look great, too! A+++++!!!
Reviewed on Jan. 01, 2011 by xicota
These were very nice! I had a lot of the filling left over---perhaps I used more salmon than I realized. I agree that, if using canned salmon, reduce or even eliminate the salt.I was running short of time when making these; I was only able to refrigerate them for an hour and a half. There were leftovers, and when we had those today, I realized how important it is to give them ample chilling time. I recommend at lease four hours or more, as they tasted better the next day. I also think that something could be added to the mousse--perhaps some garlic powder or other seasoning, but these were still very nice. The size of the tarts is perfect. I am also thinking about making this recipe with crab or shrimp.
These were very nice! I had a lot of the filling left over---perhaps I used more salmon than I realized. I agree that, if using canned salmon, reduce or even eliminate the salt.
I was running short of time when making these; I was only able to refrigerate them for an hour and a half. There were leftovers, and when we had those today, I realized how important it is to give them ample chilling time. I recommend at lease four hours or more, as they tasted better the next day. I also think that something could be added to the mousse--perhaps some garlic powder or other seasoning, but these were still very nice. The size of the tarts is perfect. I am also thinking about making this recipe with crab or shrimp.
Reviewed on Sep. 23, 2010 by Stacey4
This is a great recipe to make for a BBQ or party. I live in the Northwest where we have plenty of fresh salmon and I love to use any leftovers to make this recipe. I usually have to double the recipe and I never have any leftovers.
Reviewed on Sep. 24, 2009 by sfprincess
Excellent! Although I would recommend using less salt if you use canned salmon. :)
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