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Salmon Mousse Cups Recipe

Salmon Mousse Cups Recipe

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 YIELD:12 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Salmon Mousse Cups

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Metrocookbookdivany User ID: 6837772 239339
Reviewed 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 User ID: 1807985 222448
Reviewed 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 User ID: 7633968 221606
Reviewed Feb. 28, 2015

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

parksville User ID: 1598935 86897
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."

terratoo User ID: 1743775 86894
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."

dockgirl User ID: 1591423 66463
Reviewed Dec. 20, 2011

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

Missilulu User ID: 4012077 122668
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+++++!!!"

xicota User ID: 944314 86890
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."

Stacey4 User ID: 2823471 45938
Reviewed Sep. 23, 2010

"This is a great recipe to make for a BBQ or party. I live in the Northwest where we have plenty of fresh salmon and I love to use any leftovers to make this recipe. I usually have to double the recipe and I never have any leftovers."

sfprincess User ID: 2695305 53889
Reviewed Sep. 24, 2009

"Excellent! Although I would recommend using less salt if you use canned salmon. :)"

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