Spicy Smoked Salmon Mousse

Does the idea of "creamy" fish gross you out? Yeah, me too. This smoked salmon dip, however, is not gross at all. It's very good, and a very quick food processor snack. Fair warning though—the chevre means it's not fully paleo or Whole30 approved without a few adaptations, but you can easily swap mayo for the goat cheese.

Spicy Smoked Salmon Mousse

Gluten-free (can be made paleo and Whole30-approved with noted substitutions)

• 4-6 oz. of smoked salmon
• 2 oz. of chevre/goat cheese (swap mayo in for paleo, Whole30 and dairy-free needs)
• 1 tablespoon fresh minced chives (around 2 tsp onion powder will work in a pinch)
• 1 tablespoon dill (fresh or dried)
• fresh ground black pepper and sea salt to taste
• red pepper flakes to taste (depending on how spicy you like it)

Throw all the ingredients in the food processor. Process until smooth. EAT. Thoughts, ideas and other uses:

• Need other smoked salmon ideas? Here you go.
• I ate this with plantain chips, but you could also spread it on cucumber slices as a fancier appetizer.
• If you don't have a food processor, you can use a fork. It just won't be as creamy.
• Make lettuce wraps. Little greens, little tomato, little YUM.
• Maybe sushi-like hand rolls with nori sheets? Let me know how they work out. :)