George's Salmon-Pepper Pate

Pate is a great way to use leftover salmon!

Ingredients

• 0.3333333333333333 pound cooked salmon fillet
• 0.5 cup Greek yogurt
• 0.25 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

Steps

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.