George's Salmon-Pepper Pate
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Ingredients1 h 15 m servings 194 cals
Original recipe yields 4 servings (1 cup of pate)
- 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.
- Cook's Note:
- Feel free to substitute red pepper jelly for the jalapeno jelly.
Per Serving: 194 calories; 8.9 g fat; 23.6 g carbohydrates; 5.4 g protein; 22 mg cholesterol; 393 mg sodium. Full nutrition