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. :)