Salmon Mousse Cups
Total TimePrep: 25 min. + chilling Bake: 10 min. + cooling
I'm allergict to all sea food that is red so used flakes of ham in place of salmon but followed recipe exactly other than that. They turned out amazing and were totally delicious! Lovely recipe for any occasion!
Great appetizer! I made the recipe as presented the day before the party. So good. I did not have fresh dill which would have helped. If I make it again I would add a few drops of Tabasco or red pepper, a personal choice. Capers would also work. I think phyllo would be a mistake — too crunchy for the delicate mousse. I used fresh salmon and poached it until just done. Once cooled it fell apart beautifully for the mousse. I did use a little extra lemon juice but it just was lost in the other flavors. The amount of time stated for the recipe is way off. I only had one 12 count mini muffin tin and made a double recipe. Including poaching the salmon, letting it cool, baking all the cups, it took About 3 hours.
These were a BIG hit at Thanksgiving, so much so I was threatened if i don't make them for Christmas! I used a smoked salmon filet as I thought it would give it a nice flavor boost (we LOVE our fish!). I used dill on some and salted capers on some, then we decided to add both. It was all delicious, thank you so much!! And those homeade cups are super easy and perfect for the mousse.
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.