A delicious Swedish starter recipe found on recept.nu
2 gelatin sheets
200 g [7 oz] large shrimps with shells
1 dl [0,2 pt] cream fraiche
1 tablespoon chilli sauce
A little lemon juice
1 tablespoon of white wine
 Soak the gelatin in cold water for 5 minutes. Peel the shrimp and chop them. Save a few for garnish.
 Separate the egg and stir the yolk and crème fraichen into the chopped shrimp. Season with chilli sauce, lemon, salt and cayenne pepper, there should be a little spicy sting in the mousse.
 Squeeze the water out of the gelatin sheets and melt them in the wine on low heat. Stir it into a tablespoon of the shrimp mix and then add it to the rest. Do this to prevent the gelatin from solidifying quickly in lumps in the mousse.
 Beat the egg white to really hard foam. Carefully fold it into th shrimp mousse. Taste if you want with more spice. Fill in small glasses and place in the fridge for a few hours to set.
 Garnish with shrimp, lemon slices and lemon balm or dill.
Tips from the chef: “You can also let the mousse set in small ramkins. Before serving, dip the ramkins for a short while in hot water and run a knife around the edge to make it easy to vault the mousse onto plates.”