Salmon Mousse Cups
On a captivating journey through the breathtaking landscapes of Scandinavia, I was fortunate enough to experience the delicate harmony of Salmon Mousse Cups, a dish that perfectly captures the essence of Nordic cuisine. Comprised of luscious salmon blended with creamy, smooth cream cheese, this dish offers a luxurious texture and taste that effortlessly melds the richness of the sea with velvety decadence. After returning home, inspired by this Scandinavian delight, I embarked on a culinary quest to recreate the mousse cups, focusing on balancing the flavors and achieving the ideal consistency. The result was a triumph, leading to a dish that not only pays homage to its Scandinavian roots but also brings a piece of this rich culinary tradition into my kitchen. With great enthusiasm, I'm now sharing this simple yet elegant recipe, inviting you to explore the sophisticated charm of Salmon Mousse Cups and to indulge in a taste of Nordic simplicity made with fresh salmon and the finest cream cheese, creating a sensory experience that's both enriching and indulgent.
Equipment
- 1 small mixing bowl
- 1 oven
Ingredients
- 1/2 cup butter
- 1 cup all-purpose flour
- 3 ounces cream cheese
Filling
- 1/2 teaspoon salt
- 2 tablespoons fresh dill
- 1 tablespoon onion
- 1 teaspoon lemon juice
- 2 tablespoons chicken broth
- 2 tablespoons sour cream
- 1 cup cooked salmon chunks
- 1 package cream cheese
Instructions
- Cream the cream milk and bread together in a small mixing bowl until creamy.
- Mix in the flour well.
- Form into 24 balls and push into oiled tiny muffin cups on the base and up the edges.
- Preheat oven to 350°F and bake for 10-15 minutes, or until lightly browned.
- Allow cooling in pans for five minutes before transferring to a wire rack to cool fully.
- Cream cheddar cheese until creamy in a large mixing dish for the filling.
- Blend the salmon, stock, cream cheese, onion, lime juice, and salt.
- Fill the shells with the mixture.
- Put it in the fridge for at least two hours before serving.
- Dill should be sprinkled on top.