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
Buy the best smoked salmon you can afford — quality determines everything in this recipe.
Use full-fat cream cheese at room temperature for the smoothest result.
Season with salt very carefully — smoked salmon is already salty.
Fold herbs in by hand rather than blending to keep the pâté its beautiful pink colour.
Make the night before for the best flavour — it improves significantly overnight.
Stores in the fridge for up to 3 days. Do not freeze.
