Ingredients

• 0.33 pounds cooked salmon fillet
• 0.5 cups Greek yogurt
• 0.25 teaspoons 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

Instructions

1. 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. 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.

Nutrition per serving