- 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
- 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).