Salmon Mousse Cups

 

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

2 dozen

• 1 package (3 ounces) cream cheese, softened
• ½ cup butter (no substitutes), softened
• 1 cup all-purpose flour

Filling

• 1 package (8 ounces) cream cheese, softened
• 1 cup fully cooked salmon chunks or 1 can (7½ ounces) salmon, drained, bones and skin removed
• 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

1. In a small mixing bowl, beat the cream cheese and butter until smooth ; add flour and mix well.
2. Shape into 24 balls ; press onto the bottom and up the sides of greased miniature muffin cups.
3. Bake at 350F (180C) for 10-15 minutes or until golden brown ; cool for 5 minutes before removing from pans to wire rack to cool completely.
4. For the filling, in a mixing bowl, beat the cream cheese until smooth ; add the salmon, broth, sour cream, onion, lemon juice and salt, mix well.
5. Spoon into the shells ; refrigerate for at least 2 hours.
6. Sprinkle with dill.

BON APPÉTIT