Salmon Mousse On Dill Pizzelle Recipes

SALMON MOUSSE ON DILL PIZZELLE

Steps:

• 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.
• 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).

SMOKED SALMON, CUCUMBER, AND DILL MOUSSE

Steps:

• Lightly oil an 8-by-2 inch round cake pan and line with plastic wrap.
• Spread 1 1/4 cups salmon evenly in cake pan. In a bowl stir together remaining salmon, cucumber, dill, onion, sour cream, lemon juice, and zest until combined well.
• Put cold water in a small heatproof cup and sprinkle gelatin over it. Set cup in a saucepan and add enough water to pan to reach halfway up side of cup. Heat gelatin mixture over low heat until gelatin is dissolved and stir into salmon mixture. Season mixture with salt and pepper and spoon over salmon in cake pan. Chill mousse, covered with plastic wrap, at least 6 hours and up to 3 days.
• To unmold mousse, invert mousse onto plate. Loft off cake pan and peel off plastic wrap.
• Garnish mousse with cucumber ribbons and serve with toasts.

SALMON MOUSSE

Steps:

• Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand 5 minutes.
• Add 1/4 cup boiling water, stirring with a whisk until gelatin dissolves. Cool 15 minutes.
• Stir in onion and next 5 ingredients (through black pepper), stirring with a whisk.
• Chill 20 minutes, or until mixture thickens.
• Place cottage cheese in a blender; process until smooth.
• Add gelatin mixture and mayonnaise; process until well combined.
• Spoon cheese mixture into a large bowl.
• Fold in salmon and chopped dill.
• Coat a 4-cup load pan or metal mold with cooking spray; line with plastic wrap.
• Spoon salmon mixture into prepared pan.
• Cover with plastic wrap.
• Chill overnight or until set.
• Invert pan onto a platter; remove plastic wrap.