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."
Pizzelle (without topping) can be made 1 day ahead and kept in an airtight container at room temperature.
Recipe information
Yield
Makes 64 hors d'oeuvres
Ingredients
For mousse
For pizzelle
Special Equipment
Preparation
Make mousse:
Step 1
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:
Step 2
Whisk eggs in a bowl until frothy, then whisk in butter, flour, water, dill, salt, and pepper until smooth.
Step 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.
Step 4
Top each pizzella quarter with 1/2 teaspoon salmon mousse.
Step 5
*Available at Sweet Celebrations (800-328-6722).
