Printable | Taste of Home

Salmon Mousse Cups

1 package (3 ounces) cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup fully cooked salmon chunks or 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
2 tablespoons chicken broth
2 tablespoons sour cream
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon salt
2 tablespoons minced fresh dill

In a small mixing bowl, beat the cream cheese and butter until smooth.

Printed from tasteofhome.com Aug 29, 2008

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Salmon Mousse Cups cont.

Add flour; mix well. Shape into 24 balls; press onto the bottom and
up the sides of greased miniature muffin cups. Bake at 350° for
10-15 minutes or until golden brown. Cool for 5 minutes before
removing from pans to wire racks to cool completely. For filling,
in a mixing bowl, beat the cream cheese until smooth. Add the salmon,
broth, sour cream, onion, lemon juice and salt; mix well. Spoon into
the shells. Refrigerate for at least 2 hours. Sprinkle with dill.

Yield: 2 dozen.