Recipe - Lox Mousse

1 Envelope gelatin softened in
One fourth cp cold water
One half cup Hot cream
8 ounce Creamcheese; softened
1 cup Sour cream
One half teaspoon Dill
2 tablespoon Chopped green onion or
chives
1 teaspoon Lemon juice
1 tablespoon Chopped parsley
1 tablespoon Horseradish
One half pound Lox; chopped
4 ounce Red caviar

Boil softened gelatin, water and cream. cool

Whirl lox in food processor. Add creamcheese. Add all other ingredients
except caviar. When smooth, add caviar just to distribute. Pour in greased
mold lined with saran wrap. Chill Serve with bagel chips, coctail rye or
crackers.

Recipe by: Joan via Maryjane

Posted to JEWISHFOOD digest by Judith Sobel jcs@mindspring.com on May
11, 1998