Let’s start with heating oven to 375F. Take a medium bowl and process cheese and butter until it gets creamy. Roll 20 balls.
Full mini muffin cups with cream mix and bake them on baking sheet covered with parchment paper for 10 minutes.
Mix in processor cream cheese, broth, salmon slices and lemon juice. Blend it. Fill cheese forms with cream salmon cheese and refrigerate for couple hours.
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