George's Salmon-Pepper Pate recipe

All Recipes Appetizers and Snacks Seafood

Ingredients

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 calories
carbohydrate: 23.6 g
cholesterol: 22 mg
fat: 8.9 g
fiber: 0.7 g
protein: 5.4 g
saturatedFat: 5.1 g
servingSize: -
sodium: 393.4 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread, spread pepper jelly on top.

Recipe Yield

1 cup of pate

Recipe Note

Pate is a great way to use leftover salmon!

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