Anna Louise There are recipes that take hours and there are recipes that take ten minutes and taste like they took hours. Mary Berry’s smoked salmon pâté is very firmly in the second category — and it is one of the most useful recipes in this entire collection.
Ten minutes. A food processor. A handful of ingredients. The result is a silky, elegant pâté that looks and tastes considerably more sophisticated than its preparation time has any right to suggest.
Smoked salmon, cream cheese, crème fraîche, lemon, and dill, blended together until smooth and combined, seasoned carefully, chilled until set — and you have a starter, a canapé topping, a party spread, or a lunch that is completely and effortlessly impressive.
This is the recipe I turn to when I need something special at short notice, when I want a starter that requires no cooking whatsoever, or when I want to put something on the table for guests that immediately signals care and quality without the effort that usually implies.
What Makes a Great Smoked Salmon Pâté?
The quality of the smoked salmon. With so few ingredients, the salmon is almost everything. Good quality smoked salmon — sustainably sourced, with a proper smoky depth and a silky texture — produces a pâté that is genuinely wonderful. Cheap, watery smoked salmon produces something that is merely adequate. Buy the best you can afford for this recipe.
The right balance of cream cheese and crème fraîche. Cream cheese alone gives a pâté that is too dense and slightly heavy. Crème fraîche alone gives something too loose and lacking in body. Together — in the proportions in this recipe — they produce a perfectly silky, spreadable, light consistency that holds its shape when chilled.
Fresh lemon juice and dill. These are not optional flavourings — they are what brings the whole thing to life. The lemon cuts through the richness of the cream cheese and salmon. The dill adds a fresh, anise-like herbal note that is the classic pairing for smoked salmon. Together they transform a combination of ingredients into a finished dish.
Ingredients for Mary Berry Smoked Salmon Pâté
- 200g good quality smoked salmon
- 200g full-fat cream cheese, at room temperature
- 100g crème fraîche
- Juice of 1 large lemon (about 3 tbsp)
- Zest of ½ unwaxed lemon
- 2 tbsp fresh dill, finely chopped (plus extra to garnish)
- 1 tbsp fresh chives, finely snipped
- 1 tsp horseradish sauce (optional — adds a pleasant warmth)
- Freshly ground black pepper
- Salt — go very gently, smoked salmon is already salty
To Serve
- Toasted sourdough, rye bread, or melba toast
- Cucumber slices or endive leaves for a lighter option
- Lemon wedges
- Extra dill and chives to garnish
- A few capers, rinsed (optional)
How to Make Mary Berry Smoked Salmon Pâté — Step by Step
Step 1 — Blend the Base
Place the smoked salmon, cream cheese, crème fraîche, lemon juice, and lemon zest in a food processor. Blend until completely smooth — about one to two minutes, stopping to scrape down the sides once or twice.
At this stage you have a decision to make about texture. If you want a completely smooth, silky pâté — ideal for piping or for a very elegant presentation — blend until there is no visible texture at all.
If you prefer a slightly more rustic pâté with a little texture — more noticeable flakes of salmon — pulse rather than blend continuously, stopping when you have the consistency you prefer.
Step 2 — Add the Herbs and Season
Remove the blade from the food processor. Add the fresh dill, chives, horseradish sauce if using, and a generous twist of freshly ground black pepper. Fold through with a spatula rather than blending again — you want the herbs distributed through the pâté but not completely pulverised, which would turn it an unappealing greenish colour.
Taste very carefully before adding any salt. Smoked salmon carries significant saltiness and most cream cheese has a little salt too — there is a very real risk of over-salting this pâté if you are not careful. Add salt in tiny increments, tasting between each addition, and stop well before you think you need to.
Step 3 — Chill
Transfer the pâté to a serving dish or individual ramekins. Smooth the surface with a palette knife or the back of a spoon. Cover tightly with cling film — pressing it gently onto the surface of the pâté to prevent a skin forming.
Refrigerate for at least one hour before serving — the pâté firms up and the flavours meld and develop during this chilling time. It is possible to serve it immediately, but the texture and flavour are noticeably better after an hour in the fridge.
Step 4 — Garnish and Serve
Remove from the fridge 10 to 15 minutes before serving to take the chill off slightly — very cold pâté can taste slightly muted. Top with extra fresh dill, a few snipped chives, a twist of black pepper, and a few capers if using. Add a wedge of lemon alongside.
Serve with toasted sourdough, rye bread, melba toast, or thinly sliced cucumber for a lighter option. Individual ramekins look very elegant at a dinner party — one per person, served with toast on the side.
My Top Tips for the Best Smoked Salmon Pâté
Buy the best smoked salmon you can afford. The salmon is approximately 40% of this recipe and there is nowhere for poor quality to hide. Good smoked salmon — wild or responsibly farmed, with a clean, deep smoky flavour and a silky, non-watery texture — produces a pâté that is genuinely outstanding. This is one recipe where spending a little more on the main ingredient is directly reflected in the finished dish.
Use full-fat cream cheese at room temperature. Cold cream cheese does not blend as smoothly as room temperature cream cheese and can leave small lumps. Take it out of the fridge 30 minutes before you start. Full-fat only — low-fat cream cheese is too watery for this recipe.
Season very carefully and very gradually. Smoked salmon is already salty. Over-salted smoked salmon pâté is almost impossible to rescue. Add salt in tiny amounts, tasting between each addition, and err well on the side of under-salting — a squeeze of extra lemon juice will do more to sharpen the flavour than extra salt.
Fold the herbs in by hand rather than blending them. Blending fresh herbs into the pâté discolours it and can make it look unappetising. Folding them through by hand keeps the pâté its beautiful pale salmon-pink colour with visible flecks of green herb.
Make it the night before. The flavour of this pâté genuinely improves overnight — the herbs and lemon meld into the salmon and cream cheese in a way that an hour of chilling does not fully achieve. Making it the evening before is the easiest advance preparation you can do for a dinner party starter.
Reserve a few slices of smoked salmon for garnishing. A slice of good smoked salmon, loosely folded and placed on top of the pâté just before serving, looks beautiful and immediately signals the main ingredient — as well as giving guests a little extra salmon on their plate.
Serving Suggestions
As a dinner party starter — a ramekin per person, served with toasted sourdough and lemon. As part of a sharing board with other pâtés, cheese, and bread. As a canapé topping on small rounds of toasted bread or cucumber slices. As a light lunch spread generously on rye bread with a side salad.
How to Store Mary Berry Smoked Salmon Pâté
In the fridge: Cover tightly and store for up to 3 days. The flavour improves on day two. Do not store beyond 3 days as smoked salmon is a perishable ingredient.
Freezing is not recommended — the cream cheese and crème fraîche can separate and become grainy on defrosting, significantly affecting the texture of the finished pâté.
Mary Berry Smoked Salmon Pâté
Ingredients
Method
- Place smoked salmon, cream cheese, crème fraîche, lemon juice, and lemon zest in a food processor. Blend until smooth — or pulse for a more textured result.
- Remove blade. Add dill, chives, horseradish if using, and black pepper. Fold through with a spatula — do not blend again.
- Taste very carefully. Add salt in tiny increments only if needed — smoked salmon is already salty.
- Transfer to a serving dish or individual ramekins. Smooth the surface. Press cling film onto the surface. Refrigerate for at least 1 hour — overnight is better.
- Remove from fridge 10–15 minutes before serving. Garnish with dill, chives, black pepper, and capers if using. Serve with toasted bread, cucumber, and lemon wedges.
Notes
Frequently Asked Questions About Mary Berry Smoked Salmon Pâté
Can I make smoked salmon pâté without a food processor?
Yes — use a fork to flake the salmon very finely, then beat in the cream cheese and crème fraîche vigorously with a wooden spoon until as smooth as possible. The result will be slightly more textured than the food processor version but still absolutely delicious — some people prefer this more rustic finish.
Can I use hot smoked salmon instead of cold smoked salmon?
Yes — hot smoked salmon (which is cooked and flakes easily) gives a drier, more strongly flavoured pâté with a noticeably different, deeper smoky flavour. It is wonderful and worth trying as a variation. You may need a little more crème fraîche to achieve the same smooth, spreadable consistency.
Can I make this dairy-free?
Yes — use a good quality dairy-free cream cheese and dairy-free crème fraîche. Several brands make both that are suitable. The texture and flavour will be slightly different depending on the brand, but the result is still very good.
Why is my pâté too thick?
Add a little more crème fraîche — a tablespoon at a time — and blend again until you reach the consistency you want. Temperature also affects consistency — the pâté firms up significantly in the fridge, so if it seems too thick when cold, leave it at room temperature for 15 minutes before serving.
Can I add other flavourings to smoked salmon pâté?
Yes — a teaspoon of Dijon mustard adds a pleasant sharpness. A tablespoon of finely chopped capers adds briny saltiness and texture. A small pinch of cayenne pepper adds a very gentle background warmth. All work well and are worth experimenting with once you have mastered the basic recipe.
How far in advance can I make smoked salmon pâté?
Up to 2 days in advance — and it is genuinely better made a day ahead. Make it the evening before your dinner party, refrigerate overnight, and garnish just before serving. It is one of the most stress-free starters you can prepare for guests.
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