Salmon Mousse Cups

Name: Salmon Mousse Cups
Ingredients: 1 package (3 oz) cream cheese, softened; 1/2 cup butter (no substitutes), softened; 1 cup all-purpose flour; FILLING:; 1 package (8 oz) cream cheese, softened; 1 cup fully cooked salmon chunks OR 1 can (7 1/2 oz) salmon, drained bones and skin removed; 2 tbsp chicken broth; 2 tbsp sour cream; 1 tbsp finely chopped onion; 1 tsp lemon juice; 1/2 tsp salt; 2 tbsp minced fresh dill

12 ingredients

9 steps

Ingredients

1 package (3 oz) cream cheese, softened
1/2 cup butter (no substitutes), softened
1 cup all-purpose flour
FILLING:
1 package (8 oz) cream cheese, softened
1 cup fully cooked salmon chunks OR 1 can (7 1/2 oz) salmon, drained bones and skin removed
2 tbsp chicken broth
2 tbsp sour cream
1 tbsp finely chopped onion
1 tsp lemon juice
1/2 tsp salt
2 tbsp minced fresh dill

Directions

1

In a small mixing bowl, beat the cream cheese and butter until smooth.
2

Add flour; mix well.
3

Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups.
4

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.
5

For filling, in a mixing bowl, beat the cream cheese until smooth.
6

Add the salmon, broth, sour cream, onion, lemon juice and salt; mix well.
7

Spoon into the shells.
8

Refrigerate for at least 2 hours.
9

Sprinkle with dill.