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Salmon Mousse Cups

TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min. + cooling YIELD: 2 dozen.
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

Ingredients

  • 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, flaked 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

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.

Nutrition Facts

2 each: 228 calories, 18g fat (11g saturated fat), 58mg cholesterol, 359mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 7g protein.

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