George'S Salmon-Pepper Pate - cooking recipe

Ingredients
    1/3 pound cooked salmon fillet
    1/2 cup Greek yogurt
    1/4 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
Preparation
    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.

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