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10 minutes
5 minutes
75 minutes
- 0.33333334326744 pound cooked salmon fillet
- 0.5 cup Greek yogurt
- 0.25 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
- In a food processor, combine salmon, Greek yogurt, salt, and dill weed. Blend until smooth and creamy. Chill the pate in the refrigerator until firm, for at least 1 hour.
- Spread butter on each slice of bread and toast in the toaster oven for about 4 minutes. Top with salmon pate and a layer of pepper jelly.
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