George's Salmon-Pepper Pate recipe
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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
Nutrition Info
- 193.8 caloriescarbohydrate: 23.6 gcholesterol: 22 mgfat: 8.9 gfiber: 0.7 gprotein: 5.4 gsaturatedFat: 5.1 gservingSize: -sodium: 393.4 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions George's Salmon-Pepper Pate
Directions
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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.