Nova Scotia Mousse - cooking recipe

Ingredients

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

Preparation

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