Mary Berry Smoked Salmon Pâté Recipe

This smoked salmon pâté is a classic make-ahead starter with a smooth, buttery texture and a fresh, gently smoky flavour. It is simple to prepare, requires no cooking, and comes together in minutes with just a handful of good-quality ingredients. Perfect for entertaining, it feels elegant yet reassuringly easy. From start to finish, it takes around 15 minutes, plus chilling time.

Inspired by the timeless, unfussy approach of :contentReference[oaicite:0]{index=0}, this pâté is balanced, delicate, and wonderfully versatile.

Ingredients

For the pâté

• 200g smoked salmon, roughly chopped
• 175g full-fat cream cheese, at room temperature
• 50g unsalted butter, softened
• 1 tbsp lemon juice
• 1 tsp finely grated lemon zest
• 1 tbsp chopped fresh dill
• Freshly ground black pepper, to taste

To serve

• Brown bread or melba toast
• Lemon wedges
• Extra dill, to garnish

How to Make Smoked Salmon Pâté

• Prepare the ingredients: Check the smoked salmon for any pin bones and remove them. Roughly chop the salmon so it blends evenly without becoming overworked.
• Mix the base: Place the cream cheese and softened butter into a bowl and beat together until smooth and creamy.
• Add the flavourings: Add the lemon juice, lemon zest, chopped dill, and a little black pepper. Mix gently until well combined.
• Fold in the salmon: Add the chopped smoked salmon and fold through carefully, keeping a little texture for best flavour.
• Chill: Spoon the pâté into a serving dish, cover, and chill in the refrigerator for at least 1 hour to allow the flavours to develop.

Tips for Perfect Smoked Salmon Pâté

How do I stop the pâté being too salty?

Choose a good-quality smoked salmon that is not overly salty and avoid adding extra salt until you have tasted the finished mixture.

Can I make the texture smoother?

For a very smooth pâté, briefly blend the mixture in a food processor, pulsing gently so it does not become too loose.

What butter works best?

Use unsalted butter so you can control the seasoning. Make sure it is fully softened before mixing.

Serving Suggestions

• Serve with brown bread, melba toast, or oatcakes
• Add a small salad with lemon dressing for a light starter
• Top with extra dill and a squeeze of lemon just before serving

Storage

Room temperature

This pâté should not be kept at room temperature for more than 1 hour.

Refrigerator

Store covered in the refrigerator for up to 2 days. Bring to room temperature for 10 minutes before serving for the best texture.

Freezing

Freezing is not recommended as the texture of the cream cheese can change once thawed.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 2g
• Protein: 9g
• Fat: 19g
• Saturated fat: 11g
• Sodium: 420mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Smoked Salmon Pâté Recipe

Recipe by Milli RoseCourse: StarterCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A smooth and creamy smoked salmon pâté with lemon and dill, perfect as a make-ahead starter or light lunch.

Ingredients

• 200g smoked salmon

• 175g full-fat cream cheese

• 50g unsalted butter, softened

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 1 tbsp fresh dill, chopped

• Black pepper, to taste

Directions

• Check salmon for bones and roughly chop.
• Beat cream cheese and butter until smooth.
• Add lemon juice, zest, dill, and pepper.
• Fold in smoked salmon gently.
• Chill for at least 1 hour before serving.

Notes

• Chill well for best flavour.
• Serve slightly softened for a creamy texture.