Pate is a great way to use leftover salmon!
Ingredients
- salmon fillet: 0.33333 pound (cooked)
- Greek yogurt: 0.5 cup
- salt: 0.25 tsp
- dill weed: 1 tsp (dried)
- butter: 2 Tbsp (to taste)
- slices French bread: 4 piece (to taste)
- prepared jalapeno pepper jelly: 2 Tbsp (to taste)
Metric Conversion
Stages of cooking
-
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.
