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Ingredients
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⅓ pound cooked salmon fillet
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½ cup Greek yogurt
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¼ teaspoon salt
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1 teaspoon dried dill weed
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2 tablespoons butter, or to taste
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4 slices French bread, or to taste
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2 tablespoons prepared jalapeno pepper jelly, or to taste
Directions
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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 (per serving)
194 | Calories |
9g | Fat |
24g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 194 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 5g | 26% |
Cholesterol 22mg | 7% |
Sodium 393mg | 17% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 1g | 3% |
Total Sugars 6g | |
Protein 5g | 11% |
Vitamin C 0mg | 0% |
Calcium 20mg | 2% |
Iron 1mg | 7% |
Potassium 55mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.