Salmon Mousse Cups

Name: Salmon Mousse Cups
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters butter, softened; 2 Tbsps chicken broth; 227 grams package cream cheese, softened; 237 milliliters all-purpose flour; 2 Tbsps minced fresh dill; 1 teaspoon lemon juice; 1 Tbsp finely chopped onion; 237 milliliters fully cooked salmon chunks or 1 can (7-1/2 ounces) salmon, drained, bones and skinless; 1 teaspoons salt; 2 Tbsps sour cream

Salmon Mousse Cups

The recipe Salmon Mousse Cups can be made in roughly 35 minutes. One portion of this dish contains about 5g of protein, 15g of fat, and a total of 193 calories. This recipe serves 12. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have butter, chicken broth, onion, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Smoked Salmon & Avocado Mousse Phyllo Cups, Cappuccino Mousse Cups, and Dessert Cups With Mousse.

Instructions

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

Ingredients you will need

Cream Cheese

Butter

Equipment you will use

Bowl

Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups.

Ingredients you will need

All Purpose Flour

Equipment you will use

Muffin Liners

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.

Equipment you will use

Oven

For filling, in a large bowl, beat cream cheese until smooth.

Ingredients you will need

Cream Cheese

Equipment you will use

Bowl

Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours.

Ingredients you will need

Lemon Juice

Sour Cream

Salmon

Pasta Shells

Broth

Onion

Salt

Sprinkle with dill.

Ingredients you will need

Dill

Equipment

Bowl

Muffin Liners

Oven

Ingredients

Servings:

118milliliters

butter, softened 2Tbsps

chicken broth 227grams

package cream cheese, softened 237milliliters

all-purpose flour 2Tbsps

minced fresh dill 1teaspoon

lemon juice 1Tbsp

finely chopped onion 237milliliters

fully cooked salmon chunks or 1 can (7-1/2 ounces) salmon, drained, bones and skinless 1teaspoons

salt 2Tbsps

sour cream

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Pinot Noir, Chardonnay, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Joseph Phelps Pastorale Vineyard Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 50 dollars.