Ingredients:
3 oz Smoked Salmon
8 oz package cream cheese (room temp)
3 large flour tortillas
Chopped fresh dill for garnish
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Directions:
1. Shred 3 oz of smoked salmon into a bowl. Using a handheld mixer blend in the softened cream cheese into the smoked salmon.

 

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2. Press a biscuit cutter or the bottom of a can onto the flour tortillas. Using scissors or kitchen shears, cut out each circle.

 

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3. Place the tortilla circles into a mini muffin tin, and bake in 350 degree oven for 8-10 minutes or until golden brown.

 

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4. While the tortillas are in the oven, fill a piping bag with the salmon and cream cheese mixture.

 

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5. With an open start piping tip, pipe out enough of the salmon cream cheese to fill each tortilla cup. Garnish with chopped dill.

 

mini salmon cream cheese cups edited_-9 - Copy  IMG_9192  IMG_9194

 

Salmon Cream Cheese Cups
 
Ingredients
  • 3 oz Smoked Salmon
  • 8 oz package cream cheese (room temp)
  • 3 large flour tortillas
  • Chopped fresh dill for garnish
Instructions
  1. Shred 3 oz of smoked salmon into a bowl. Using a handheld mixer blend in the softened cream cheese into the smoked salmon.
  2. Press a biscuit cutter or the bottom of a can onto the flour tortillas. Using scissors or kitchen shears, cut out each circle.
  3. Place the tortilla circles into a mini muffin tin, and bake in 350 degree oven for 8-10 minutes or until golden brown.
  4. While the tortillas are in the oven, fill a piping bag with the salmon and cream cheese mixture.
  5. With an open start piping tip, pipe out enough of the salmon cream cheese to fill each tortilla cup. Garnish with chopped dill.