Lox mousse
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope gelatin softened in 1/4 cp cold water | |
| ½ | cup | Hot cream |
| 8 | ounces | Creamcheese; softened |
| 1 | cup | Sour cream |
| ½ | teaspoon | Dill |
| 2 | tablespoons | Chopped green onion or chives |
| 1 | teaspoon | Lemon juice |
| 1 | tablespoon | Chopped parsley |
| 1 | tablespoon | Horseradish |
| ½ | pounds | Lox; chopped |
| 4 | ounces | Red caviar |
Directions
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 JEWISH-FOOD digest by Judith Sobel <jcs@...> on May 11, 1998