Mix the first 9 ingredients in processor or blender until smooth. Refrigerate. Sprinkle gelatin over cold water in small bowl. Set in pan of simmering water and stir until dissolved. Stir into sour cream mixture. Fold in 3 ounces of caviar, parsley and dill. Pack into 2 cup loaf pan or decorative mold. Cover and refrigerate at least 3 hours. To serve, unmold pate onto platter. Garnish with additional caviar. Serve with thinly sliced pumpernickel. Makes 8 servings