Chicken liver mousse

Swedes eat leverpastej for breakfast, but you could also serve this mousse on toasts with shallot jam for aperitif (I think this mousse recipe is tastier than the one I made last time, though that jam was good). Hard boil two eggs and keep the whites. Saute ~ 0.5 lbs / 230 gr of chicken livers with a roughly chopped onion in 1/4 cup / 50 ml of melted butter. Let cool, blend in a mixer with the egg whites and a tablespoon of port or red wine.