Lemon-dill tartlet shells filled with creamy smoke-salmon mousse are delicious as appetizers or as party hors d'oeuvres.
- Servings: 32
Source: Martha Stewart Weddings, Spring
- 1 teaspoon unflavored gelatin
- 2 tablespoons fresh lemon juice
- 1/3 cup boiling water
- 3 tablespoons chopped onion
- 1 tablespoon prepared horseradish
- 12 ounces smoked salmon, 1 slice cut into 1/8-inch dice for garnish
- 1/2 cup creme fraiche
- 1/4 teaspoon hot-pepper sauce
- 1/4 teaspoon paprika
- Coarse salt and freshly ground pepper
- 1/2 cup heavy cream
- Lemon-Dill Tartlet Shells
- Dill sprigs, for garnish
In a small bowl, sprinkle the gelatin over the lemon juice and 1 tablespoon water; let stand 5 minutes. Whisk mixture into the boiling water. Transfer to a food processor. Add the onion and horseradish; puree until smooth. Add the salmon, creme fraiche, hot-pepper sauce, and paprika; season with salt and pepper. Process until smooth.
In a medium bowl, whip cream to stiff peaks. Fold salmon mixture into cream. Using a pastry bag fitted with an Ateco #10 plain pastry tip, pipe the mousse into the tartlet shells. Chill tartlets until they are set, about 30 minutes. Garnish with chopped salmon and sprigs of dill.