Salmon Mousse Stuffed Phyllo Cups

Crunchy, light-as-air, creamy and herb infused. All adjectives to describe these heavenly bites!

These little savories are perfect for a Spring Tea.  I am a mentor in a wonderful program to teach young women  biblical principles  tending to their families and home. Todays topic is HOSPITALITY and we are celebrating with a Spring Tea.

I am delighted to share these crunchy delicious phyllo cups with them. They definitely have the WOW factor!

Today they are filled with Salmon Mousse. But they can be filled with so many things.... savory or sweet. Chicken salad, roasted veggies, apple and beet slaw, BBQ pulled pork, lemon curd, cheesecake, chocolate mousse, rice pudding... whatever you little heart desires! 

Adding a little cinnamon sugar right before baking will produce a very tasty crunchy sweet cup!

Make these fun flirty cups ahead and keep in an airtight container. What could be easier?

StoneGable Phyllo Cups

1 pkg good Phyllo sheets

1 stick of butter

Preheat oven to 375 degrees.

Remove phyllo from the box. Open 1 sleeve of pastry and lay flat on a clean surface. I leave it on the plastic wrap that it is rolled around. Put the other sleeve back in the refrigerator.

Cover with a piece of plastic wrap or parchment paper. Cover that with a just damp towel. Do not put the damp towel directly on the phyllo it will get sticky. Keep your phyllo sheets covered between use.

Melt butter in the microwave.

On a clean work surface, lay down 1 sheet of phyllo. Be very careful when working with phyllo sheets, they are delicate!

Using a pastry brush, cover the phyllo with butter. Make sure you cover the whole things with a THIN layer of butter.

Uncover the phyllo sheets and remove 1 sheet. Cover back up. Lay second sheet on top of the first one.

Brush second phyllo sheet with butter. Do this for a third and fourth sheet.

When you have a stack of four buttered phyllo sheets, cut them in two horizontally. Then cut 5 equal rectangles vertically, for a total of 10 rectangles.

Using a mini muffin pan, butter the cups and the top of the pan.

Form a phyllo rectangle into a cup in the muffin tin. Fill every other cup.

Bake for 5-10 minutes. WATCH THEM... they burn quickly. Remove from oven when they are just starting to brown on the edges.

Remove to a wire rack to cool completely.

When completely cooled, keep in an airtight container at room temperature or fill just before serving.

StoneGable Salmon Mousse

This recipe makes 1 fish mold. It can also be put into a large bowl and refrigerated until firm, then piped or spooned into phyllo cups or put on crackers.

1 1/2 lbs freshly cooked or canned salmon, flaked

1/2 cup green onions, diced finely

1/2 cup green pepper, diced finely

3 TBS chopped fresh dill

1 TBS chopped fresh parsley

1/2 cup mayonnaise (full fat)

1/2 cup sour cream (full fat)

juice of 1/2 lemon

1 8oz. package cream cheese (full fat)

1 can tomato soup

dash Tabasco or hot sauce

1/2 cup cold water

1 envelope unflavored, unsweetened gelatin

In a bowl mix salmon, green onions, green pepper, onion, dill, parsley, mayo, sour cream and lemon juice.

In a saucepan over medium heat combine cream cheese and tomato soup. Melt and stir until incorporated together. Add to bowl with salmon and mix.

In another small saucepan, add COLD water and gelatin. Heat over low heat, stirring until gelatin completely dissolves in the water. DO NOT BOIL. When gelatin has dissolved, pour into salmon mixture and stir until completely incorporated.

Cover the inside of fish mold liberally with cooking spray. If you do not have a fish mold you can use any other mold or divide mousse between a couple of medium size bowls. I have individual fish molds and have made molded individual servings for an appetizer course.

Pour mousse in mold and cover tightly with plastic wrap. Refrigerate for at least 6 hours. This can be done a day or 2 before.

To unmold, put the bottom of mold in a pan of very hot water for just a couple of seconds and run a knife around the edges of the mold. Put a large platter on top of the mold and invert.

Decorate the mold with thinly sliced cucumbers to resemble scales, matchbox carrot sticks fanned across the fins and tail and a black olive slice for an eye.

I do not decorate mine anymore, because I have found that no one will eat it once it has been decorated.

Serve salmon mousse with crackers. It is also delicious with veggies. Or serve as a pate with toast points.

I am participating in Foodie Friday at Designs By Gollum.