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George's Salmon-Pepper Pate

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5

"Pate is a great way to use leftover salmon!"
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Ingredients

1 h 15 m servings 194
Original recipe yields 4 servings (1 cup of pate)

Directions

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  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.

Footnotes

  • Cook's Note:
  • Feel free to substitute red pepper jelly for the jalapeno jelly.

Nutrition Facts


Per Serving: 194 calories; 8.9 23.6 5.4 22 393 Full nutrition

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