As for the ingredients, here's what you'll need and how I put them together........
4 oz. package sliced smoked salmon
2-3 Tbsp. capers (divided)
4 oz. cream cheese, softened
2 Tbsp. sour cream
1 tsp. Old Bay seasoning
¼ tsp. dill seasoning
salt/pepper to taste
splash of lemon juice
Bake cups in the oven as directed.
Separate the salmon slices and using a fork, break apart approximately 3/4 of the slices with a fork. This portion will be added to the other ingredients to make the filling. The other remaining slices will be used as the pieces which stand up inside the cup, so slice those into narrow pieces.
In a small bowl blend together the cream cheese and sour cream using a fork. Add the Old Bay seasoning, salt/pepper, 1-2 Tbsp. of capers, and the lemon juice. Continue mixing with the fork breaking up the capers in the process.
To assemble, add a slice of the salmon half the circumference of the perimeter of the shell. Using a pastry bag with a large circular tip (remember there are pieces of salmon and capers that need to pass through the opening), fill the cups to the rim with the mixture.
Once the cups are filled. Garnish with capers (3-5) and fresh dill. Refrigerate approximately 30 minutes prior to serving.
NOTE: I ended up with a small amount of leftover filling. Enough to top 5-6 triscuit crackers for lunch the next day!