Best Salmon Mousse Cups Recipes

SALMON MOUSSE CUPS

Salmon Mousse Cups image

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

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 12

Ingredients

3 ounces cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup fully cooked salmon chunks, flaked 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

Steps:

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 350° 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.

Nutrition Facts : Calories 228 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 359mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

CUCUMBER CUPS WITH SALMON MOUSSE

Cucumber Cups with Salmon Mousse image

Provided by Food Network

Time 1h15m

Yield about 40 hors d'oeuvres

Number Of Ingredients 9

Ingredients

10 seedless cucumbers, each about 10 ounces and 11 inches long, ends trimmed
18 ounces cream cheese, at room temperature
2 ounces smoked salmon
Several drops freshly squeezed lemon juice
Several drops orange blossom water
Pinch hot paprika
2 to 3 tablespoons heavy cream
Freshly ground white pepper, to taste
Coriander sprigs, for garnish

Steps:

If cucumbers are waxed, peel them. Cut each crosswise into 5 (1 3/4-inch) pieces. With a small melon baller, carefully scoop out the insides of each piece, leaving a 1/4-inch border around the edge and a 1/2-inch border on the bottom. The cucumber cups may be prepared up to 4 hours in advance, arranged on damp paper towels, tightly covered and refrigerated.
In the bowl of a food processor, combine the cream cheese, smoked salmon, lemon juice, orange water, paprika, cream and white paper and process until smooth. Chill for at least 30 minutes.
To assemble spoon salmon mousse into a piping bag fitted with a decorative tip, pipe the mousse into the cucumber cups. Garnish with parsley or coriander sprig.

SALMON MOUSSE CUPS

SALMON MOUSSE CUPS image

Categories Fish Side

Yield 2 dozen

Number Of Ingredients 12

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

Steps:

In a small mixing 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 350 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 mixing 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.