Mary Berry Smoked Salmon Pate Recipe

This creamy, rich Mary Berry Smoked Salmon Pate is made with full-fat cream cheese, fresh lemon juice, and ready in 15 minutes. The moment the smoked fish blends into the cream creates a velvety spread that looks beautiful on toast. I find it is the easiest way to impress guests without turning on the oven.

Why This Classic Works

Classic smoked salmon pate relies on the balance between rich dairy and sharp citrus. Too much cream makes it bland, while too little makes it stiff.

I used to over-mix my pates until they became gummy. Learning to pulse the ingredients just enough leaves tiny flakes of salmon for the best texture.

Mary Berry Smoked Salmon Pate Ingredients

• 200g smoked salmon, roughly chopped
• 150g full-fat cream cheese
• 50g creme fraiche
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped
• 1/2 tsp cracked black pepper

How To Make Mary Berry Smoked Salmon Pate

1. Prepare The Salmon: Place 150g of the smoked salmon into a food processor, reserving the remaining 50g for later.
2. Blend The Base: Add the cream cheese, creme fraiche, and lemon juice to the processor. Pulse until mostly smooth but still holding a little texture.
3. Fold In Extras: Finely chop the reserved 50g of salmon and fold it into the blended mixture along with the fresh dill and black pepper.
4. Chill And Set: Spoon the pate into a serving bowl, cover tightly, and refrigerate for at least one hour before serving.

Recipe Tips

• Use full-fat dairy: Low-fat cream cheese contains too much water and will make the pate runny.
• Reserve some salmon: Folding in chopped pieces at the end gives the pate a rustic, chunky texture rather than a pureed paste.
• Adjust the citrus: Taste before serving, as the saltiness of smoked salmon varies and might need more lemon juice to balance it out.

What To Serve With Smoked Salmon Pate

Serve this spread with toasted sourdough or crispy water biscuits for a contrasting crunch. It also pairs wonderfully with cucumber slices for a lighter, low-carb option.

How To Store

Keep the pate in an airtight container in the fridge for up to three days. It does not freeze well, as the cream cheese will separate and become watery when thawed.

FAQs

Can I make this without a food processor?

Yes, you can finely chop the salmon by hand and beat it into the softened cream cheese with a wooden spoon.

What can I use instead of creme fraiche?

Sour cream or double cream works well as a direct substitute to thin out the cream cheese.

Why is my pate too runny?

This usually happens if you over-process the mixture or use a watery, low-fat soft cheese.

Nutrition

• Calories: 210
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 380mg
• Total Carbohydrate: 2g
• Protein: 10g

Try More Recipes:

• Mary Berry Salmon Coulibiac Recipe
• Mary Berry Salmon with Parmesan Crust Recipe
• Mary Berry Salmon with Avocado Recipe