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Ideal canapé on a Summers day

Oven temperature

Pre-heat oven to 175c fan 165°c -350°f -Reg


  1. Make cups by measuring 85g of cream cheese with butter and beat until smooth.

  2. Add flour and mix until all combined.

  3. Lightly grease muffin tray.

  4. It will be sticky but roll out on floured top and cut into the 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.

Cooks tips

Treat the cases with care as they are very short so will break quite easily. I use black pepper cream cheese adds more interest.

Serve with

with other canapes or make larger pastry cases for a snack with a green salad

Other recipe to try here

Wine pairing


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  • 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

Salmon Mousse Cups

1 hour

8-10 servings


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