Turn leftover salmon into an easy pate that's blended with Greek yogurt and dill, chilled for an hour, and layered with pepper jelly over French bread.
Preparation Time
10 mins
Cooking Time
5 mins
Total Time
15 mins
Calories
194 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
¼ teaspoon salt
1 teaspoon dried dill weed
2 tablespoons butter, or to taste
½ cup Greek yogurt
⅓ pound cooked salmon fillet
4 slices French bread, or to taste
2 tablespoons prepared jalapeno pepper jelly, or to taste
