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Salmon Mousse Cups

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
    2 dozen

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 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

  • 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.
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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Reviews

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Average Rating:
  • colleen
    Apr 4, 2020

    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!

  • Grace
    Mar 3, 2019

    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.

  • Mary
    Dec 19, 2018

    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.

  • Ginny
    Apr 12, 2018

    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!

  • carvingknife
    Mar 22, 2018

    Parksville. Follow the original recipe and see how it tastes before you submit a review. This is a great recipe AS IS!!!

  • KristineChayes
    Dec 17, 2017

    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!

  • Metrocookbookdivany
    Dec 13, 2015

    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.

  • keverwann
    Mar 10, 2015

    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.

  • fascinator
    Feb 28, 2015

    Loved that you can make the cups and filling in advance of a party. They look cute and taste great.

  • parksville
    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.