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Salmon Mousse Cups Recipe
Salmon Mousse Cups Recipe photo by Taste of Home

Salmon Mousse Cups Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min. + cooling
MAKES: 12 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Salmon Mousse Cups in Taste of Home December/January 2003, p29

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.

Reviews for Salmon Mousse Cups

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 21, 2014

I used the frozen fillo cups and made the filling a day ahead so the flavors would blend, then filled the cups just before serving. I also added an 1/8 c minced gherkins and 1 tbsp. minced fresh dill. They were okay, but next time I'll try chive and onion cream cheese and more gherkins. Easy for sure and tasty.

MY REVIEW
Reviewed Feb. 8, 2013

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.

MY REVIEW
Reviewed Dec. 20, 2011

I make these every year at Christmas. I use smoked salmon. So good!

MY REVIEW
Reviewed Sep. 20, 2011

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+++++!!!

MY REVIEW
Reviewed Jan. 1, 2011

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.

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