Pate is a great way to use leftover salmon!

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
4
Yield:
1 cup of pate
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.

Cook's Note:

Feel free to substitute red pepper jelly for the jalapeno jelly.

Nutrition Facts

194 calories; protein 5.4g; carbohydrates 23.6g; fat 8.9g; cholesterol 22mg; sodium 393.4mg. Full Nutrition
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