1 shallot, finely chopped

1/2 cup (125 ml) white wine

2 tablespoons (30 ml) white wine vinegar

1 teaspoon (5 ml) powdered gelatine

1/4 cup (60 ml) water

2 cups (500 ml) cooked Nordic shrimp, fresh or thawed

2 tablespoons (30 ml) mayonnaise

3/4 cup (180 ml) 35% cream

1 tablespoon (15 ml) chopped fresh dill

Salt and pepper

In a saucepan, bring shallot, wine and vinegar to a boil and reduce until almost dry. Let cool.

In a small bowl, combine gelatine and water. Let bloom for 5 minutes. Melt in the microwave oven for about 30 seconds and add to shallot mixture.

In a food processor, purée shrimp. Add mayonnaise and shallot mixture and purée until smooth. Pour shrimp mixture into a bowl.

In another bowl, whip cream until soft peaks form. Fold whipped cream and dill in shrimp mixture. Season with salt and pepper. Pour into one or more serving bowls.

Refrigerate for about 4 hours. Keep refrigerated until ready to serve. Serve with bread sticks or toasted bread slices.

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