Shells: Preheat oven 350 degrees
3 oz. Philadelphia cream cheese soften
1 cup All-purpose flour
1/2 cup unsalted butter soften
Miniature muffin pan
Cooling rack
In a small bowl beat the cream cheese and butter until smooth. Add in flour and mix well. Shape into 24 small balls and press into pre-greased miniature muffin pan. Bake for 10-15 minutes or until golden brown. Remove from oven and cool for 5 minutes. Remove shells from pan and complete cooling on a wire rack.
Filling:
8 oz cream cheese
1 cup fully cooked salmon chunks (save the juices of the salmon after cooking)
2 tbsp salmon juices
2 tbsp sour cream
1 tbsp finely chopped onion
1 tsp fresh lemon juice
Pastry bag and favorite tip
Garnish choices: smoked salmon slice thin, finely chopped dill, ripe halved cherry tomatoes,
Italian parsley or garnish of choice.
In a blender, add cream cheese, salmon, sour cream, onion, salmon juices, and lemon juice. Blend on low speed until the mixture is smooth and light weight mousse texture. Add mixture into pastry bag and pipe into shell and place on serving dish. Wrap in plastic, and fridge until ready to serve. Garnish before serving.
These classy bites will make you look like you know what you’re doing not only that they are to die for!!
Yields 24 bites