Salmon Mousse on Dill Pizzelle
- Preparing Time: -
- Total Time: -
- Served Person: Makes 64 hors d'oeuvres
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 2 tablespoons water
- 2 large eggs
- 1 tablespoon chopped fresh dill
- 1/8 teaspoon black pepper
- 3/4 cup sour cream
- 2 tablespoons cold water
- Carbohydrate 1 g(0%)
- Cholesterol 15 mg(5%)
- Fat 2 g(4%)
- Fiber 0 g(0%)
- Protein 2 g(3%)
- Saturated Fat 1 g(7%)
- Sodium 31 mg(1%)
- Calories 30
PreparationMake mousse: Sprinkle gelatin over water in a 1-quart heavy saucepan and let soften 1 minute. Cook mixture over low heat, stirring, until gelatin is dissolved. Add 1/4 cup sour cream and cook over low heat, whisking constantly to prevent clumping, 3 minutes. Transfer to a bowl and stir in salmon, horseradish, dill, salt, pepper, and remaining 1/2 cup sour cream. Chill, covered, until firm, about 1 hour. Make pizzelle while mousse chills: Whisk eggs in a bowl until frothy, then whisk in butter, flour, water, dill, salt, and pepper until smooth. Heat pizzella iron until hot, then brush with melted butter. Spoon 1 tablespoon batter in center of each grid and cook until underside is golden, 2 to 4 minutes. Transfer each pizzella to a cutting board and quarter while hot. Transfer to a rack to cool completely. Make more pizzelle in same manner. Top each pizzella quarter with 1/2 teaspoon salmon mousse. *Available at Sweet Celebrations (800-328-6722). Cooks' note:Pizzelle (without topping) can be made 1 day ahead and kept in an airtight container at room temperature.
PreparationMake mousse: Sprinkle gelatin over water in a 1-quart heavy saucepan and let soften 1 minute. Cook mixture over low heat, stirring, until gelatin is dissolved. Add 1/4 cup sour cream and cook over low heat, whisking constantly to prevent clumping, 3 minutes. Transfer to a bowl and stir in salmon, horseradish, dill, salt, pepper, and remaining 1/2 cup sour cream. Chill, covered, until firm, about 1 hour. Make pizzelle while mousse chills: Whisk eggs in a bowl until frothy, then whisk in butter, flour, water, dill, salt, and pepper until smooth. Heat pizzella iron until hot, then brush with melted butter. Spoon 1 tablespoon batter in center of each grid and cook until underside is golden, 2 to 4 minutes. Transfer each pizzella to a cutting board and quarter while hot. Transfer to a rack to cool completely. Make more pizzelle in same manner. Top each pizzella quarter with 1/2 teaspoon salmon mousse. *Available at Sweet Celebrations (800-328-6722). Cooks' note:Pizzelle (without topping) can be made 1 day ahead and kept in an airtight container at room temperature.
