- 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 forSalmon Mousse Cups
"Living in Alaska I often have leftover salmon i like to use up....I have made this filling for years but add a drop or two of liquid smoke to mine... I serve it with various crackers and toasted or fresh Baggett rounds.But I can't wait to make these little cups for my next gathering!Thank-you!"
"Parksville. Follow the original recipe and see how it tastes before you submit a review. This is a great recipe AS IS!!!"
"These are delicious! I've made them the past several years for Christmas Eve; they are an elegant appetizer for any occasion. I use poached boneless filet of salmon, which gives the filling a prettier color than canned salmon. I also make the pastry cups. I used the filo cups once, but I think the homemade pastry cups are a better complement to the mousse filling. A great recipe!"
"I was short on time and used frozen fillo cups. Mixed in the dill rather than use as garnish. Consistency just like tuna salad. This was outstanding and easy to make. Makes a large batch, way more than 24. Great for parties and very addicting. Used the extra filling on crackers. Use this recipe for any occasion that calls for a sophisticated appetizer."
"Made the mousse only. Used a cup of flaked thick smoked salmon (not lox style). The beater pulverized the salmon so there were no large (or small) chunks of fish in the filling, but it was not quite smooth. The texture is nothing like chocolate mousse. Mine was a beautiful salmon pink color; not like the picture. It was delicious too! Both kids and I loved it. We spread it on Club crackers and on homemade wheat bread; both were yummy. My 2 year old licked it off her hands and plate. I made it 24 hours in advance and used about 1/2 tsp of onion powder instead of the minced onion. I had dried dill on hand and sprinkled some on top at serving time, but I don't think it added anything."
"Loved that you can make the cups and filling in advance of a party. They look cute and taste great."
"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."
"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+++++!!!"