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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 cup all-purpose flour
- 1 teaspoon lemon juice
- filling:
- 2 tablespoons sour cream
- 1 tablespoon finely chopped onion
- 1 package (8 ounces) cream cheese softened
- 2 tablespoons chicken broth
- 2 tablespoons minced fresh dill
- 1 package (3 ounces) cream cheese softened
- 1 cup fully cooked salmon chunks or 1 can (7-1/2 ounces) drained, bones and skin removed
- Carbohydrate 8.95298431536028 g
- Cholesterol 30.6195312590893 mg
- Fat 9.9695780605421 g
- Fiber 0.782333321255524 g
- Protein 4.05810798547554 g
- Saturated Fat 5.56739101060622 g
- Serving Size 1 1 serving (73g)
- Sodium 206.942837012587 mg
- Sugar 8.17065099410475 g
- Trans Fat 0.760954965635785 g
- Calories 141 calories
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 350degrees 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. Yield: 2 dozen. Originally published as Salmon Mousse Cups in Taste of Home December/January 2003, p29
