Ingredients
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
Preparation
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.
