UA-121975756-1 Salmon Mousse Cups | carte-du-vin

This will make approx 24 small muffin cups

Salmon Mousse Cups

  • 310g Cream cheese

  • 140g Butter

  • 280g Plain flour

  • 225g Cooked Salmon

  • 50ml Sour cream

  • 1 Onion

  • 1 tab Capers

  • 1 tspn Lemon juice

  • 2 tabs Fresh Dill


  1. Heat oven to 175°c/165°c fan oven

  2. Measure 85g of cream cheese, add butter and beat until smooth

  3. Add flour and mix until all combined

  4. It will be sticky but roll out on floured top and cut into size of muffin cups. (makes 24 small muffin cups)

  5. Bake in oven for approx. 10 minutes, allow to cool a little before removing from tin and putting on cooling rack

  6. Put rest of cream cheese in a bowl and beat, add salmon, sour cream, onion, lemon juice, most of dill and chopped capers mix until all combined

  7. Taste and season as required

  8. Fill cases just before you are going to serve (this keeps the pastry nice and crisp) and garnish with rest of dill

We served this with Lynx Rosé Blanc de Noir..

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