Nova Scotia Mousse

• 1 envelope unflavored gelatin
• 8 oz. cream cheese
• 1 tsp. Worcestershire sauce
• 1 clove garlic
• 1 tsp. lemon juice
• 1 Tbsp. horseradish
• 1/2 c. chopped black olives
• 1/2 c. light cream
• 1 c. sour cream
• 1/4 tsp. hot pepper sauce
• 2 Tbsp. chopped chives
• 1 Tbsp. chopped parsley
• 1/2 lb. pink salmon
• 4 oz. red caviar

1. Sprinkle 1 envelope unflavored gelatin into 1/4 cup cold water.
2. Dissolve in 1/2 cup hot light cream.
3. Cool.
4. Mash together cream cheese, sour cream, Worcestershire sauce, hot pepper sauce and chopped chives.
5. Stir into gelatin mixture.
6. Add lemon juice, parsley, horseradish, salmon and black olives.
7. Fold in caviar. Pour into greased 1 1/2-quart mold.

unflavored gelatin, cream cheese, worcestershire sauce, clove garlic, lemon juice, horseradish, black olives, light cream, sour cream, hot pepper sauce, chives, parsley, pink salmon, red caviar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=959309 (may not work)