Salmon mousse cups

The salmon-cream cheese filling and flaky crust will melt in your mouth.

2 dozen
- 3 ounces cream cheese, softened
- ½ cup butter, softened
- 1 cup all-purpose flour

Filling:
- 8 ounces cream cheese, softened
- 1 cup fully cooked salmon chunks
- 2 tablespoons chicken broth
- 2 tablespoons sour cream
- 1 tablespoon finely chopped onion
- 1 teaspoon lemon juice
- ½ teaspoon salt
- 2 tablespoons minced fresh dill

In a small bowl, beat the cream cheese and butter until smooth.
Add flour; mix well.
Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups.
Bake at 350F 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 bowl, beat the cream cheese until smooth.
Add the salmon, broth, sour cream, onion, lemon juice and salt; mix well.
Spoon into the shells.
Refrigerate for at least 2 hours.
Sprinkle with dill and serve.

BON APPETIT