Cheese cream and salmon baskets
The cream cheese and smoked salmon cups first appeared in our kitchen when I wanted to make a quick appetizer, but something a bit more festive. I tried the recipe after seeing the combination of cheese with smoked salmon in pictures, but I preferred to make the dough for the base myself, rather than buying puff pastry or pre-made cups. I had no worries; it’s a simple tart dough, just a little smaller in volume. I noticed that it yields about 10 pieces each time.
Quick info
Total time: approximately 1 hour and 40 minutes (includes dough cooling)
Effective preparation time: 20-25 minutes
Baking time: 20-25 minutes
Servings: 10 cups
Difficulty: easy to medium
Recipe type: cold appetizer, festive occasions or quick snack
Ingredients
For the cups:
- 150 g white flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 80 g cold butter (from the fridge, cut into cubes)
- 1 egg
- 1 tablespoon cold water
For the cream and topping:
- 1 box of herb cream cheese (like Almette) – about 150-200 g
- 3 tablespoons sour cream (helps with creaminess)
- 100 g smoked salmon
- lemon juice, to taste
- olive slices (for decoration)
- fresh parsley (optional, for decoration)
Preparation method
1. In a bowl, mix the flour with the salt and baking powder.
2. Add the cold butter cut into cubes and quickly rub with your fingertips until you get a crumbly mixture.
3. Add the egg and a tablespoon of cold water. Gather everything into an elastic dough, without kneading too much. If it seems too dry, add a few drops of water.
4. Wrap the dough in cling film and let it chill in the fridge for at least an hour.
5. Preheat the oven to 180°C.
6. On a lightly floured work surface, roll out the dough thinly (about 3 mm thick).
7. Cut out 10 circles – I use a larger glass or a cookie cutter. Place each circle into a muffin or tartlet mold, pressing well on the bottom and sides.
8. Prick the base with a fork a few times, so it doesn’t puff up too much while baking.
9. Bake in the preheated oven for 20-25 minutes, until the edges are slightly golden. Remove from the molds and let them cool on a rack.
10. For the cream, mix the cream cheese with the sour cream. Taste and adjust the salt if necessary.
11. Fill each cooled cup with the prepared cream cheese.
12. Top with pieces of smoked salmon, lightly drizzled with lemon juice.
13. Decorate with olive slices and a bit of fresh parsley, if desired.
Why I make the recipe often
The recipe is simple, doesn’t take much time, and I can prepare it in advance for guests or for a weekend snack. The dough is made from ingredients I almost always have on hand. If I have leftover unfilled cups, they keep well in the fridge and can be filled even the next day. The filling can be adapted based on what I have available.
Tips and variations
Tips
- The butter must be cold; otherwise, the dough won’t turn out flaky.
- Don’t let the dough warm up too much on the work surface, especially on hot days.
- If you don’t have mini-tart or muffin molds, you can use thicker paper molds, but they won’t brown as nicely.
Substitutions
- The sour cream can be omitted or replaced with Greek yogurt if you want a lighter cream.
- The smoked salmon can be swapped for smoked trout or, for a fish-free option, thin strips of roasted bell pepper.
- For decoration, black olives can be replaced with capers or finely chopped red onion.
Variations
- There’s an interesting version with cups made from grated potatoes, eggs, and flour. I haven’t tested it yet, but it seems promising for those who don’t want a flour-based dough.
- You can change the cheese to a combination of ricotta and herbs or add a bit of grated lemon zest to the cream for a fresher taste.
Serving ideas
- They are suitable on appetizer platters at parties or festive meals.
- They can be served as a cold snack alongside a simple salad for a light meal.
Frequently asked questions
1. What type of cream cheese did you use?
I generally use herb cream cheese, but any spreadable cream cheese will work.
2. Can I make the cups a day in advance?
Yes, the simple cups (without filling) keep well in the fridge in an airtight container. Fill them before serving to keep them crispy.
3. What can I use if I don’t have cup molds?
You can improvise with muffin molds or small silicone trays, just be sure to lightly grease them beforehand.
4. Can I use store-bought dough?
If you’re in a hurry, you can use pre-made tart dough or puff pastry, but the texture will be slightly different.
5. Can the cream cheese be made without sour cream?
Yes, but it will be denser. You can thin it with a bit of yogurt or milk if you want it creamier.
Nutritional values (approximate for one cup)
Calories: 130-150 kcal
Protein: 4-5 g
Fat: 9-10 g
Carbohydrates: 10-12 g
The values are indicative and depend on the type of cream cheese and the amount of salmon used. It’s a fairly balanced appetizer as snacks, but not very low in fat due to the butter and cheese.
Storage and reheating
Unfilled cups can be stored in the fridge in a closed container for up to 3 days. If they are already filled, it is recommended to consume them within a few hours, as the dough will soften from the cream. I do not recommend reheating, as the texture will no longer be crispy, and the smoked salmon should not be exposed to high temperatures after assembly.
For the tartlets, mix the flour with salt and baking powder in a bowl. Add the butter cut into cubes, and rub it with your fingers, then add the egg and cold water. Knead into an elastic and non-sticky dough, wrap it in plastic wrap, and place it in the fridge for an hour. Then roll it out on a work surface, cut out 10 circles to place in the tartlet tins, prick with a fork to prevent puffing, and bake in the preheated oven for about 20-25 minutes. The cream cheese is mixed with sour cream. Add salt if necessary, and place it in the tartlets. On top, add pieces of salmon drizzled with a little lemon juice and garnish with slices of olives and fresh parsley.
Ingredients: Ingredients for 10 small baskets: -150 g flour -1/2 teaspoon salt -1/2 teaspoon baking powder -80 g cold butter -1 egg -1 tablespoon cold water + -1 box Almette cream cheese with herbs -3 tablespoons sour cream -100 g smoked salmon
