Salmon Mouse with Lemon Dill Tartlet Shells

Salmon-Mousse Tartlets From Martha Stewart

Makes 32

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 crème fraîche 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 1. 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; purée until smooth. Add the salmon, crème fraîche, hot-pepper sauce, and paprika; season with salt and pepper. Process until smooth. 2. 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 3o minutes. Garnish with chopped salmon and sprigs of dill.

Lemon-Dill Tartlet Shells

Makes 32

2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1/4 cup finely chopped fresh dill Grated zest of 2 lemons Pinch of freshly ground pepper 1 cup (2 sticks) chilled unsalted butter, cut into small pieces 1. In a food processor, pulse all the ingredients until the butter pieces are about the size of peas. Add as much as 1/2 cup cold water a little at a time through the feed tube, pulsing until the dough just comes together. Do not overmix. 2. Divide the dough in half, then press the halves to flatten them into disks. Wrap each disk in plastic. Place the disks in the refrigerator at least 30 minutes. 3. Preheat the oven to 375°. Roll each disk of dough to 1/8 inch thick; use a biscuit cutter to cut out 3-inch rounds. Gently fit the rounds into 2 1/2-inch tartlet pans (chill unused rounds until ready to bake). Cover with aluminum foil; fill with dried beans or pie weights.