Salmon Mousse Cups

• 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

1. In a small mixing bowl, beat the cream cheese and butter until smooth.
2. Add flour; mix well.
3. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups.
4. 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.
5. For filling, in a mixing bowl, beat the cream cheese until smooth.
6. Add the salmon, broth, sour cream, onion, lemon juice and salt; mix well.
7. Spoon into the shells.
8. Refrigerate for at least 2 hours.
9. Sprinkle with dill.

cream cheese, butter, flour, cream cheese, fully cooked salmon, chicken broth, sour cream, onion, lemon juice, salt, fresh dill

Taken from www.epicurious.com/recipes/member/views/salmon-mousse-cups-50018084 (may not work)