Preheat oven to 375 degrees F.
Trim the won ton wrappers to approximately 2 1/2-inch squares with scissors. Spray a miniature muffin tin with olive oil; spray the won ton wrappers lightly and put into muffin tin (I use a clean cork from a wine bottle to gently press the won tons into the muffin tin).
Bake approximately 7 minutes. Remove from oven and cool. NOTE: You can make these a day ahead. Cover and store at room temperature.
Place approximately 1 teaspoon creme fraiche in the bottom of each won ton basket.
Using a melon baller, scoop out a round ball of the mousse and place on top of the Creme Fraiche. Garnish with a light sprinkle of cayenne pepper and a small leaf of fresh parsley.
Makes approximately 20 servings.
In a small saucepan over medium heat, warm the heavy cream to 90 to 100 degrees F; remove from heat. Add buttermilk or sour cream, mixing well. Cover and let stand at room temperature (68 to 72 degrees F.) for 12 to 16 hours or until it mixture begins to thicken.
Cover and refrigerate for at least 24 hours before using to allow acid flavor to develop and cream to thicken further (cream should be of almost spreadable consistency).
Creme Fraiche can be stored in the refrigerator for up to 2 weeks.
Granulated or powdered gelatin, gelatin sheet, or instant gelatin can be used interchangeably in your recipes. In order to achieve the correct results when preparing recipes that includes gelatin, you must be able to handle gelatin properly and incorporate it correctly.
In a small saucepan add cold water and sprinkle gelatin over the top; let soften for 1 minute. Over low heat, heat mixture, stirring until gelatin is dissolved. Add 1/4 cup sour cream, stirring just until mixture is smooth; remove from heat.
In a food processor, puree chopped salmon until very smooth.
In a small bowl, combine the gelatin mixture and the remaining 1/2 cup sour cream. Add the pureed salmon, horseradish, dill weed, salt, and pepper. Refrigerate the mousse, covered, overnight or until firm. The mousse may be made up to 2 days in advance and kept covered in the refrigerator.
Smoked Salmon Mousse in Won Ton Baskets Recipe: https://whatscookingamerica.net/appetizers/smsalmonmousse.htm