How to make it

  • Cream together cream cheese, heavy cream and butter until well blended, beating for about a minute.
  • Add chives, shallot, salt and pepper, and beat for 2 minutes.
  • Stir in diced salmon and Parmesan; gently stir to blend ingredients together.
  • Place cut pie crust circles into lightly greased muffin tins, pressing the crust carefully into the bottom and up the sides of the muffin cups. Fill pie crust shells with the salmon mixture; bake at 350 degrees 15 - 20 minutes, until hot and bubbly.
  • Serve immediately or at room temperature.

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