Smoked Salmon Mousse in Phyllo Cups

Smoked Salmon Mousse in Phyllo Cups

Smoked Salmon Mousse in Phyllo Cups is a delightful and elegant appetizer that combines the creamy richness of smoked salmon with the delicate crunch of phyllo dough.

This bite-sized treat is a perfect balance of textures and flavors, offering a savory mousse wrapped in a crispy shell, making it an impressive addition to any party or special occasion.

The mousse is smooth and luxurious, while the phyllo cups provide a satisfying contrast. Whether you’re hosting a holiday gathering or a casual dinner, these smoked salmon mousse cups will be a hit with your guests.

Ingredients:

For the Smoked Salmon Mousse:

6 oz smoked salmon, finely chopped

8 oz cream cheese, softened

1/4 cup sour cream

2 tablespoons mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon fresh dill, chopped (plus extra for garnish)

1 tablespoon capers, drained and chopped (optional)

1/4 teaspoon salt

Freshly ground black pepper, to taste

For the Phyllo Cups:

12-16 phyllo cups (store-bought or homemade)

2 tablespoons unsalted butter, melted

1/2 teaspoon garlic powder (optional)

Fresh dill or chives, finely chopped (for garnish)

How to Make:

Prepare the Smoked Salmon Mousse:

In a medium bowl, combine the cream cheese, sour cream, and mayonnaise. Use a hand mixer or a whisk to blend the ingredients until smooth and creamy.

Add the finely chopped smoked salmon, lemon juice, chopped dill, and capers (if using). Stir until all ingredients are well incorporated.

Season with salt and freshly ground black pepper to taste. For a smoother mousse, you can blend the mixture in a food processor, but a chunky texture with pieces of salmon adds a nice bite.

Refrigerate the mousse for at least 30 minutes to allow the flavors to meld together and the mixture to firm up slightly.

Prepare the Phyllo Cups:

Preheat the oven to 375°F (190°C).

If you’re using store-bought phyllo cups, arrange them on a baking sheet. If you’re making your own phyllo cups, brush each layer of phyllo dough with melted butter, stacking about 4-5 layers, and cutting them into 3-inch squares to fit into mini muffin tins. Bake for 7-10 minutes until golden and crispy, then cool.

If using pre-baked phyllo cups, brush them lightly with melted butter and sprinkle with garlic powder for added flavor. Place them in the oven for about 5 minutes to crisp them up.

Assemble the Mousse Cups:

Once the mousse is chilled and the phyllo cups are ready, spoon about 1 tablespoon of smoked salmon mousse into each phyllo cup. Use the back of a spoon to smooth it into an even layer.

Garnish each cup with a small sprig of fresh dill or chopped chives for a burst of color and extra flavor.

Serve:

Serve immediately or refrigerate the assembled cups for up to 2 hours before serving. The mousse will stay fresh, and the phyllo cups will remain crisp.

Chef’s Note:

For added richness, you can substitute a small portion of the cream cheese with mascarpone or crème fraîche. If you prefer a more intense flavor, try using smoked salmon roe or caviar as an additional garnish. The phyllo cups can be prepared ahead of time, so all you need to do is assemble them before serving.

Feel free to experiment with different herbs for garnish, such as tarragon or parsley, depending on your taste preferences.

Nutritional Information (per serving, based on 12 servings):

Calories: 150

Protein: 5g

Carbohydrates: 7g

Fat: 12g

Fiber: 0g

Sugar: 1g

Sodium: 320mg

Smoked Salmon Mousse in Phyllo Cups is a luxurious and flavorful appetizer that’s easy to prepare yet elegant enough to impress your guests. The creamy mousse, combined with the crispy phyllo cups, creates an irresistible treat that’s perfect for any special occasion or dinner party. Enjoy the balance of smoky, creamy, and crunchy textures in every bite!