Prep Time::10 mins
Cook Time::5 mins
Additional Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::4
Yield::1 cup of pate
Ingredients
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⅓ pound cooked salmon fillet
½ cup Greek yogurt
¼ teaspoon salt
1 teaspoon dried dill weed
2 tablespoons butter, or to taste
4 slices French bread, or to taste
2 tablespoons prepared jalapeno pepper jelly, or to taste
Directions
Blend salmon, Greek yogurt, salt, and dill weed together in a food processor until creamy and smooth. Refrigerate pate until set, at least 1 hour.
Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.
Cook's Note:
Feel free to substitute red pepper jelly for the jalapeno jelly.