Salmon-Mousse Tartlets

Name: Salmon-Mousse Tartlets
Yield: 32 servings
Ingredients: 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

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

Ingredients

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

Directions

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.