Salmon Mousse on Dill Pizzelle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 64 |
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Carole Resnick of Cleveland, Ohio, writes: I invented the following recipe for salmon mousse on dill pizzelle as an appetizer for a gathering. I hope that you enjoy it as much as my guests did. Ingredients:
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope) |
2 tablespoons cold water |
3/4 cup sour cream |
1 (6-ounce) can pink salmon, drained, any skin and bones discarded, and fish flaked |
2 teaspoons drained bottled horseradish |
1 tablespoon chopped fresh dill |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 large eggs |
1 stick (1/2 cup) unsalted butter, melted and cooled, plus additional forbrushing pizzella iron |
1/2 cup all-purpose flour |
2 tablespoons water |
1 tablespoon chopped fresh dill |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
garnish: fresh dill sprigs or salmon roe |
Directions:
1. Make 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.
2. Make pizzelle while mousse chills: Whisk eggs in a bowl until frothy, then whisk in butter, flour, water, dill, salt, and pepper until smooth.
3. 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.
4. Top each pizzella quarter with 1/2 teaspoon salmon mousse.
5. *Available at Sweet Celebrations (800-328-6722).
6. Cooks' note: Pizzelle (without topping) can be made 1 day ahead and kept in an airtight container at room temperature.
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