- 1/2 butter, softened
- 1 (3 oz.) pkg. cream cheese, softened
- 1 all-purpose flour
- 2 eggs
- 1/2 milk
- 1 tablespoon butter, melted
- 1 teaspoon lemon juice
- 1/2 dry bread crumbs
- 11/2 teaspoons dried parsley flakes
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (14.75 oz.) can salmon, drained and bones removed
- 1 green onion, sliced
In mixing bowl, beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto bottom and up sides of greased miniature muffin cups. In bowl, combine eggs, milk, butter and lemon juice. Stir in crumbs, parsley, sage, salt and pepper. Fold in salmon and onion. Spoon into shells. Bake at 350 degrees for 30- 35 minutes or until browned.
Though these are great appetizers, the filling alone is also good in a loaf. Makes 24.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!