Salmon Mousse Cups

30 min

Flaky phyllo dough cups stuffed with Kiri, smoked salmon and dill


For the Salmon Mousse Cups

  • 225g Kiri Spread, at room temperature
  • 45 frozen mini filo cups
  • cup melted butter
  • 3/4 cup roughly chopped smoked salmon
  • 1/2 cup crme frache
  • 1 tbsp. finely chopped onion
  • 1 tsp. lemon zest plus 1 tablespoon lemon juice
  • 2 tbsps. chopped fresh dill
Salmon Mousse Cups

Cooking steps

Preparing the Salmon Mousse Cups

  • 1Preheat the oven according to the package instructions for the filo cups. Brush the filo sheets and put them in the cupcake holes and bake until golden brown and crispy according to the package instructions. Let them cool.
  • 2In a medium bowl, mix together the Kiri cheese, salmon, crme frache, shallots, lemon zest and juice, 1 tablespoon of the dill.
  • 3Transfer the mixture to a zip lock bag. Cut an approximately 1-inch opening in the corner of the bag. Pipe the salmon mixture evenly among the filo cups, filling them to the top.
  • 4Garnish with the remaining dill and serve.

Cooking steps