Mary Berry Smoked Salmon Pâté Recipe

Mary Berry’s Smoked Salmon Pâté is a luxurious and smooth appetizer that is incredibly simple to prepare for a dinner party or a light lunch. Ideally the smoked salmon should be processed with the cream cheese until completely silky to ensure a light and spreadable consistency that melts on the tongue.

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Mary Berry Smoked Salmon Pâté Recipe Ingredients

• 200g (7 oz) smoked salmon, roughly chopped
• 150g (5 oz) full-fat cream cheese
• 100g (4 oz) crème fraîche
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, finely chopped
• Freshly ground black pepper
• 1 tsp horseradish sauce (optional, for extra depth)
• Extra dill and lemon slices, to garnish

How To Make Mary Berry Smoked Salmon Pâté Recipe

1. Prepare the Salmon: Reserve about 50g (2 oz) of the smoked salmon and finely chop it by hand; set this aside to add texture later.
2. Blend the Base: Place the remaining 150g (5 oz) of smoked salmon into a food processor along with the cream cheese and lemon juice. Pulse until the mixture is completely smooth and uniform in color.
3. Incorporate Creaminess: Add the crème fraîche and horseradish (if using) to the food processor and pulse briefly just until combined. Be careful not to over-process at this stage, or the crème fraîche may become too thin.
4. Add Texture and Herbs: Transfer the mixture to a medium bowl. Fold in the reserved chopped salmon and the finely chopped fresh dill using a spatula.
5. Season: Add a generous amount of freshly ground black pepper. Mary Berry notes that you rarely need extra salt because the smoked salmon is naturally quite salty.
6. Chill: Spoon the pâté into a single serving bowl or individual ramekins. Cover with cling film and refrigerate for at least 2 hours to allow the flavors to develop and the texture to firm up.
7. Garnish: Just before serving, top with a sprig of fresh dill and serve with a lemon wedge on the side.

Recipe Tips

• Cream Cheese Choice: Always use full-fat cream cheese for this recipe. Low-fat versions have a higher water content and may cause the pâté to become runny after a few hours in the fridge.
• Texture Control: If you prefer a completely smooth pâté, blend all of the salmon at once. However, folding in some hand-chopped salmon at the end provides a much more professional and interesting mouthfeel.
• Fresh Herbs: While dried dill can be used in a pinch, fresh dill is essential for that signature Mary Berry brightness. If dill isn’t available, finely chopped chives make a delicious alternative.
• Citrus Balance: If the pâté feels too rich, add a tiny bit more lemon juice. The acidity cuts through the fat of the salmon and cheese perfectly.

What To Serve With Mary Berry Smoked Salmon Pâté

Pâté accompaniments are simple and elegant additions frequently served during an afternoon tea or as a sophisticated first course. Ideally the melba toast should be sliced into thin triangles and baked until crisp to provide a crunchy vessel for the rich and creamy salmon spread.

• Warm, crusty baguette or sourdough slices
• Toasted brioche or wholemeal bread
• Mary Berry Smoked Salmon Starters (for a seafood platter)
• Pickled cucumber or a small side salad of watercress

How To Store Mary Berry Smoked Salmon Pâté

• Refrigerate: This pâté can be made up to 24 hours in advance and stored in the refrigerator. Ensure it is tightly covered to prevent it from absorbing other odors in the fridge.
• Room Temperature: Take the pâté out of the fridge about 15 minutes before serving so it isn’t icy cold, which helps the flavors shine.
• Freeze: This recipe is not suitable for freezing, as the cream cheese and crème fraîche will likely separate and become grainy upon thawing.

Mary Berry Smoked Salmon Pâté Nutrition Facts

• Calories: 185 kcal (per serving)
• Carbohydrates: 3g
• Protein: 12g
• Fat: 14g
• Fiber: 0.2g
• Sugar: 2g

Nutrition information is estimated per serving based on 6 servings.

FAQs

Try More Recipes:

• Mary Berry Smoked Salmon And Avocado Parcels Recipe​
• Mary Berry Salmon Linguine Pasta​ Recipe
• Mary Berry Salmon Burgers​ Recipe