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cream cheese butter flour cream cheese fully cooked salmon chicken broth sour cream onion lemon juice salt fresh dill
Viewed: 20 - Published at: 2 months agoIngredients
- 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
Method
- In a small mixing bowl, beat the cream cheese and butter until smooth.
- Add flour; mix well.
- Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups.
- 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.
- For filling, in a mixing bowl, beat the cream cheese until smooth.
- Add the salmon, broth, sour cream, onion, lemon juice and salt; mix well.
- Spoon into the shells.
- Refrigerate for at least 2 hours.
- Sprinkle with dill.
