Ingredients
1
tsp unflavored gelatin (from a 1/4-oz envelope)
1
(6-oz) can pink salmon, drained, any skin and bones discarded, and fish flaked
2
tsp drained bottled horseradish
1
tbsp chopped fresh dill
1
stick (1/2 cup) unsalted butter, melted and cooled, plus additional forbrushing pizzella iron*
1/2
cup all-purpose flour
1
tbsp chopped fresh dill
Special equipment: a pizzella iron* that makes 3- to 4-inch pizzelle
Garnish: fresh dill sprigs or salmon roe
Directions
2.
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.
3.
Make pizzelle while mousse chills:
4.
Whisk eggs in a bowl until frothy, then whisk in butter, flour, water, dill, salt, and pepper until smooth.
5.
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.
6.
Top each pizzella quarter with 1/2 teaspoon salmon mousse.
8.
Pizzelle (without topping) can be made 1 day ahead and kept in an airtight container at room temperature.
9.
*Available at Sweet Celebrations (800-328-6722).
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