This Mary Berry Smoked Salmon Pâté is a creamy and easy recipe, which is made with high-quality smoked salmon and full-fat cream cheese. It’s the perfect party appetizer, a classic, foolproof recipe that’s ready in just 10 minutes, plus chilling time.
Mary Berry Smoked Salmon Pâté Ingredients
A simple, classic list for an elegant and flavorful spread.
- 200g (7oz) smoked salmon, plus a few extra strips for garnish (optional)
- 200g (7oz) full-fat cream cheese, softened
- 75g (3oz) unsalted butter, softened
- 1 tablespoon creamed horseradish
- Juice of 1 small lemon
- 2 tablespoons fresh dill, finely chopped
- Freshly ground black pepper
How To Make Mary Berry Smoked Salmon Pâté
A step-by-step guide to this wonderfully simple and sophisticated pâté.
- Combine Ingredients: Place the smoked salmon, softened cream cheese, softened butter, creamed horseradish, and lemon juice into the bowl of a food processor.
- Blend Until Smooth: Pulse the ingredients until they are well combined, then blend until you have a smooth, creamy pâté. Season generously with freshly ground black pepper.
- Add Herbs and Chill: Transfer the pâté to a bowl and stir in the chopped fresh dill.
- Serve: Spoon the pâté into a small serving dish. If you like, you can create a swirl on top with the back of a spoon. For the best flavor and texture, cover and chill in the refrigerator for at least 1-2 hours to allow the pâté to firm up and the flavors to meld. Garnish with a little extra dill before serving.
Recipe Tips
For the smoothest, most delicious pâté every time.
- How to get the smoothest pâté? Using a food processor is the key to a perfectly smooth, professional-quality pâté. It’s also crucial that your cream cheese and butter are properly softened to room temperature so they blend seamlessly without any lumps.
- What’s the best salmon to use? A good quality cold-smoked salmon will give you the best, most authentic flavor. For a more budget-friendly option, you can use smoked salmon trimmings, which are often sold at a lower price and are perfect for blending into a pâté.
- Can I make this ahead of time? Absolutely! This is the perfect make-ahead starter or party dish. You can prepare it completely and store it in an airtight container in the refrigerator for up to 3 days. The flavor will only improve.
- Can I make this without a food processor? Yes. If you don’t have a food processor, you can make this pâté by hand. Finely chop the smoked salmon with a sharp knife, then in a bowl, use an electric hand mixer or a lot of elbow grease to beat the very soft cream cheese and butter together until fluffy. Beat in the chopped salmon and other ingredients until as smooth as possible.
What To Serve With Smoked Salmon Pâté
Classic accompaniments for this elegant starter.
This sophisticated pâté is a wonderful starter for a dinner party or a centerpiece for a buffet. It pairs beautifully with:
- Thinly sliced and buttered brown bread or rye bread
- Toasted brioche or sourdough
- Melba toast or crisp crackers
- Slices of cool, crisp cucumber
- Fresh lemon wedges for squeezing over the top
How To Store Smoked Salmon Pâté
Keeping your delicious pâté fresh.
- Refrigerate: The pâté must be stored in the refrigerator. Keep it in an airtight container or in a dish tightly covered with cling film. It will stay fresh and delicious for up to 3 days.
Mary Berry Smoked Salmon Pâté Nutrition Facts
An estimated guide per serving.
- Calories: 280 kcal
- Carbohydrates: 2 g
- Protein: 12 g
- Fat: 25 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While similar, they are slightly different. A pâté is typically a smooth, spreadable paste. A terrine is often more structured, layered, and molded in a specific dish (also called a terrine), and then sliced to serve, like Mary Berry’s other salmon terrine recipes. This recipe is for a true, simple pâté.
It is generally not recommended to freeze this pâté. The high content of cream cheese can cause the texture to become watery and grainy upon thawing, which would ruin the smooth, creamy consistency.
No, you can omit it if you’re not a fan. However, the small amount of creamed horseradish is a classic Mary Berry touch that doesn’t make the pâté spicy, but adds a subtle, warm kick that beautifully cuts through the richness of the salmon and cream cheese.
Try More Recipes:
- Mary Berry Salmon Risotto Recipe
- Mary Berry Thai Salmon Traybake Recipe
- Mary Berry Salmon with Lemon Sauce Recipe
Mary Berry Smoked Salmon Pâté Recipe
Description
A classic, quick, and elegant smoked salmon pâté from Mary Berry, made with cream cheese, a hint of horseradish, and fresh dill. The perfect make-ahead starter for any dinner party.
Ingredients
Instructions
- Place the smoked salmon, softened cream cheese, softened butter, creamed horseradish, and lemon juice in a food processor.
- Blend until the mixture is smooth and creamy.
- Transfer the pâté to a bowl and season generously with black pepper.
- Stir in the chopped fresh dill until well combined.
- Spoon the pâté into a serving dish, cover, and chill in the refrigerator for at least 1 hour to allow the flavors to meld and the pâté to firm up.
- Garnish with a little extra dill and serve with brown bread or crackers.
Notes
- Using a food processor is the key to a perfectly smooth and creamy pâté.
- Ensure your cream cheese and butter are fully softened to room temperature for a lump-free result.
- This is a perfect make-ahead starter; the flavor is even better on the second day.
- Serve with lemon wedges for squeezing and good quality bread or crackers.
