Salmon Mousse on Dill Pizzelle

• 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
• Special equipment: a pizzella iron* that makes 3- to 4-inch pizzelle
• Garnish: fresh dill sprigs or salmon roe

1. Sprinkle gelatin over water in a 1-quart heavy saucepan and let soften 1 minute.
2. Cook mixture over low heat, stirring, until gelatin is dissolved.
3. Add 1/4 cup sour cream and cook over low heat, whisking constantly to prevent clumping, 3 minutes.
4. Transfer to a bowl and stir in salmon, horseradish, dill, salt, pepper, and remaining 1/2 cup sour cream.
5. Chill, covered, until firm, about 1 hour.
6. Whisk eggs in a bowl until frothy, then whisk in butter, flour, water, dill, salt, and pepper until smooth.
7. Heat pizzella iron until hot, then brush with melted butter.
8. Spoon 1 tablespoon batter in center of each grid and cook until underside is golden, 2 to 4 minutes.
9. Transfer each pizzella to a cutting board and quarter while hot.
10. Transfer to a rack to cool completely.
11. Make more pizzelle in same manner.
12. Top each pizzella quarter with 1/2 teaspoon salmon mousse.
13. *Available at Sweet Celebrations (800-328-6722).

unflavored gelatin, cold water, sour cream, pink salmon, horseradish, dill, salt, black pepper, eggs, unsalted butter, allpurpose, water, dill, salt, black pepper, pizzella iron, dill

Taken from www.epicurious.com/recipes/food/views/salmon-mousse-on-dill-pizzelle-108865 (may not work)