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Pate is a great way to use leftover salmon!
Ingredients
- 1/3 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
Step 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.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 194 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat5g | 26% |
| Cholesterol22mg | 7% |
| Sodium393mg | 17% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber1g | 3% |
| Total Sugars6g | |
| Protein5g | |
| Vitamin C0mg | 1% |
| Calcium20mg | 2% |
| Iron1mg | 7% |
| Potassium55mg | 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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source by allrecipe
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