Mary Berry Smoked Salmon Pate​ Recipe

Mary Berry Smoked Salmon Pate is a British starter or snack. This recipe uses chopped smoked salmon, lemon juice, and fresh dill blended with cream cheese and crème fraîche.

If you do nothing else, make sure the cream cheese is soft before you start. That’s the difference between a smooth, spreadable pate and one with lumpy white bits. Beat the dairy together well before adding the fish so you don’t break up the salmon too much. Use a whisk to get air into the base until it looks like thick whipped cream.

I’ve tried a few versions of this dish and this one from Mary Berry is the one I keep going back to because the texture is much better than a blended paste. Keeping the salmon hand-chopped means you get distinct pieces of fish in every mouthful. It’s a staple for my family during the holidays. This version is always the first thing to disappear from the table.

Jump to Recipe

Mary Berry Smoked Salmon Pate Ingredients

• 200g (7oz) smoked salmon, finely chopped
• 100g (3.5oz) full-fat cream cheese, softened
• 100g (3.5oz) full-fat crème fraîche
• Zest and juice of 1/2 lemon
• 2 tbsp fresh dill, finely chopped
• Freshly ground black pepper

How To Make Mary Berry Smoked Salmon Pate

1. Prepare the ingredients: Lay the smoked salmon slices on a clean board and use a sharp knife to cut them into small, tidy cubes about the size of a pea. Pull the dill fronds away from any thick, woody stems and chop them as finely as you can. Make sure the cream cheese has been out of the fridge long enough to feel soft when pressed with a spoon.
2. Combine the creamy base: Place the softened cream cheese and the crème fraîche together in a medium mixing bowl. Use a spatula or a balloon whisk to beat the two together until they form a thick, uniform cream. Continue stirring until you see no white lumps of cheese left in the mixture.
3. Mix in the flavourings: Add the chopped salmon pieces, the lemon juice, the lemon zest, and the chopped dill to the bowl. Use a large metal spoon to gently turn the mixture over from the bottom until the pink fish and green herbs are spread evenly. Stop stirring once everything is combined to avoid mashing the salmon into a paste.
4. Adjust and chill: Taste a small amount of the pate to check if it needs more lemon juice or a heavier hit of black pepper. Cover the top of the bowl tightly with a piece of clingfilm to stop the top from drying out. Put the bowl in the fridge for 30 minutes to let the pate firm up so it’s easier to scoop.
5. Serve: Spoon the chilled pate into four individual ramekins or one large ceramic serving dish. Use the back of a spoon to smooth the top or create a small swirl in the centre. Garnish with a small sprig of fresh dill and put it on the table with sliced cucumber or warm toast.

Recipe Tips

• Hand-chop the fish. Using a knife instead of a food processor keeps the pate from turning into a grey mush. You want tiny bits of salmon visible in every bite to provide a better texture.
• Check the seasoning. Smoked salmon is naturally salty, so only add black pepper at first. Taste it before adding any extra salt or you might ruin the balance of the dish.
• Use full-fat dairy. Low-fat versions of cream cheese and crème fraîche contain more water and will make the pate runny. The mixture won’t set properly in the fridge if you swap them out for lighter options.
• Prep ahead. You can make this up to 24 hours before you need it. Keep it covered in the fridge so it doesn’t pick up other food smells from your refrigerator.
• Soften the cheese. Take the cream cheese out of the fridge at least an hour before you start. It makes the mixing process much faster and stops small white lumps from forming in your base.
• Zest before juicing. It is much easier to grate the yellow skin off the lemon while it is still whole and firm. Make sure you only take the bright yellow part, as the white pith underneath is bitter.

What To Serve With Smoked Salmon Pate

This pate works well with thin slices of dark rye bread or hot, buttered sourdough toast. You can also use crunchy oatcakes or warm blinis for a more traditional party feel.

For a lighter option, try serving it with chilled cucumber rounds or crunchy celery sticks. A side of rocket with a sharp lemon dressing helps cut through the rich dairy.

How To Store Smoked Salmon Pate

Fridge

Keep the pate in an airtight container or a bowl tightly covered with clingfilm. It will stay fresh for up to two days.

Reheat

Do not reheat this dish. It is designed to be served cold or at room temperature for the best flavour.

Freeze

You can freeze this pate for up to one month in a sealed container. Thaw it in the fridge overnight and stir well before serving to fix any separation that happens during thawing.

Mary Berry Smoked Salmon Pate Nutrition Facts

Per serving (1 of 4):

• Calories: 215
• Protein: 12g
• Fat: 17g
• Carbohydrates: 3g
• Sugar: 2g
• Sodium: 580mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use a food processor for Mary Berry Smoked Salmon Pate?

You can use a machine, but it’s better to chop everything by hand to keep the texture from becoming too soft and oily. If you do use a processor, use very short pulses so you don’t overwork the fish.

Can I use low-fat cream cheese instead?

No, the pate will be too runny and won’t hold its shape when you try to serve it. Full-fat ingredients are necessary to give the dish the correct thickness and weight.

How long does the salmon need to be chopped?

Aim for pieces about 5mm (0.2in) square so they stay distinct in the creamy mixture. This ensures every mouthful has a good amount of fish rather than just flavoured cream.

Can I use lime instead of lemon?

Yes, lime works well but it has a different sharpness that changes the classic flavour. Start with half the amount of juice and taste as you go to avoid making the pate too sour.

Can I make this a day in advance?

Yes, this pate actually benefits from being made a day early as it gives the dill and lemon more time to flavour the cream. Keep it tightly sealed in the fridge until you are ready to serve.

Try More Recipes:

• Mary Berry Salmon Risotto​
• Mary Berry Thai Salmon Tray Bake Recipe
• Mary Berry Salmon With Lemon Sauce​ Recipe