Salmon Mousse Cups Recipe
- 1 package (3 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 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 bowl, beat the cream cheese and butter until smooth. Add flour and 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 large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill. Yield: 2 dozen.
Reviews for Salmon Mousse Cups(6)
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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.
I make these every year at Christmas. I use smoked salmon. So good!
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+++++!!!
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.
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.
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