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George’s Salmon-Pepper Pate

Directions

⅓ 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

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.

Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.

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