George's Salmon-Pepper Pate

Ingredients

• 1/3 pound cooked salmon fillet
• 1/2 cup Greek yogurt
• 1/4 teaspoon salt
• teaspoon dried dill weed
• tablespoon sbutter, or to taste
• slice sFrench bread, or to taste
• tablespoon sprepared jalapeno pepper jelly, or to taste

Instructions

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.

Tips

Feel free to substitute red pepper jelly for the jalapeno jelly.