George's Salmon-Pepper Pate

european french greek mediterranean middle eastern region turkish side bread breakfast spicy sour savory medium fast

Prep

13 min

Cook

18 min

Total

31 min

Ingredients (7)

⅓ pound cooked salmon fillet g

½ cup Greek yogurt g

¼ teaspoon salt g

1 teaspoon dried dill weed g

2 tablespoons butter, or to taste g

4 slices French bread, or to taste g

2 tablespoons prepared jalapeno pepper jelly, or to taste g

kcal

fat

carbs

protein

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.