George's Salmon-Pepper Pate

Pate is a great way to use leftover salmon!

Prep Time:
10 mins
Cook Time:
5 mins
Additional Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
4
Yield:
1 cup of pate
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Ingredients

Original recipe (1X) yields 4 servings

  • pound cooked salmon fillet

  • ½ cup Greek yogurt

  • ¼ 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

Directions

  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. 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.

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