Name: Salmon Mousse on Dill Pizzelle
Yield: Makes 64 hors d'oeuvres
Ingredients: 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; Garnish: fresh dill sprigs or salmon roe; a pizzella iron* that makes 3- to 4-inch pizzelle

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."

Cooks' note:

Pizzelle (without topping) can be made 1 day ahead and kept in an airtight container at room temperature.

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