|Lime gelatin||170 Gram (2 Packages Of 85 Grams Each)|
|Water||750 Milliliter (3 Cups)|
|Lemon juice||50 Milliliter (1/4 Cup)|
|Grated cucumber||250 Milliliter (1 Cup)|
|Cream cheese||250 Gram, softened|
|Mayonnaise||30 Milliliter (2 Tablespoon)|
|Milk||45 Milliliter (3 Tablespoon)|
|Prepared horseradish||1 1⁄2 Teaspoon|
|Finely chopped chives||30 Milliliter (2 Tablespoon)|
Dissolve the two packages of lime gelatin in the boiling water and cool.
When the mixture is room temperature add the salt, lemon juice and grated cucumber.
Stir well and refrigerate the mixture until it is partially set or until it is the texture of unbeaten egg white.
Combine the remaining ingredients in a small bowl and cream together until you have a smooth fluffy mixture.
Swirl this gently into the partially set gelatin mixture until you have a marbled effect.
Pour into a 9" (23 cm) well oiled square baking pan and chill until firm. (You may wish to use a decorative jelly mold instead).
To serve cut in squares and serve on a bed of lettuce.