Name: Mary Berry Smoked Salmon Pate Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 200g smoked salmon, roughly chopped; 100g full-fat cream cheese, softened; 50g unsalted butter, softened; 1 tablespoon lemon juice, freshly squeezed; 1 teaspoon horseradish sauce; freshly ground black pepper; small pinch of cayenne pepper; 30g smoked salmon, cut into thin strips; small handful of fresh dill, roughly chopped; 1 lemon, cut into wedges; melba toast or crusty bread, to serve

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This Mary Berry smoked salmon pate is a silky, pale pink blend of flaked smoked salmon, cream cheese and a squeeze of lemon, finished with a gentle smoky note that lingers on the palate.

This version needs no cooking and comes together in minutes, making it a reliable starter for a dinner party or a light lunch spread on warm toast. It chills quickly too, so it can easily be made ahead. From start to finish, it is ready in around 15 minutes, plus chilling time.

Ingredients

For the pate

200g smoked salmon, roughly chopped
100g full-fat cream cheese, softened
50g unsalted butter, softened
1 tbsp lemon juice, freshly squeezed
1 tsp horseradish sauce
Freshly ground black pepper
Small pinch of cayenne pepper

To finish

30g smoked salmon, cut into thin strips
Small handful of fresh dill, roughly chopped
1 lemon, cut into wedges
Melba toast or crusty bread, to serve

How to Make Mary Berry Smoked Salmon Pate

Prepare the salmon: Roughly chop the smoked salmon into small pieces, removing any stray bones or tough skin as you go.
Blend the base: Place the chopped salmon, cream cheese and softened butter into a food processor and blitz until smooth; using softened butter helps the mixture combine evenly rather than staying lumpy.
Add the flavourings: Add the lemon juice, horseradish sauce and a good grinding of black pepper, then blitz again for a few seconds to combine.
Check the texture: Scrape down the sides of the bowl and taste the mixture, adjusting the lemon juice or pepper to suit your preference.
Add a touch of heat: Stir through a small pinch of cayenne pepper if you like a slightly warmer finish, mixing briefly to distribute it evenly.
Spoon into pots: Divide the pate between small ramekins or one larger dish, smoothing the top with the back of a spoon.
Chill: Cover and refrigerate for at least one hour; this allows the pate to firm up and the flavours to settle.
Garnish and serve: Top with the reserved smoked salmon strips and a scattering of dill, then serve with lemon wedges and toast.

Tips for the Best Mary Berry Smoked Salmon Pate

Why is my smoked salmon pate too runny?

The cream cheese or butter may have been too warm when blended. Chill the mixture for a further 30 minutes and it will firm up considerably.

Why does my pate taste too fishy?

This usually happens when cheaper, very oily smoked salmon is used. Balance the flavour with a little extra lemon juice, which cuts through the richness.

How do I get a really smooth, silky texture?

Blend for slightly longer and scrape down the sides of the processor at least twice. A grainy texture is almost always the result of under-blending.

Why has my pate split or turned oily on top?

This happens if the butter was too warm or melted slightly during blending. Use butter straight from the fridge but left to soften for only ten minutes, not fully at room temperature.

How do I stop the top from discolouring in the fridge?

Press a piece of baking paper or cling film directly onto the surface before chilling. This stops air from reaching the pate and keeps the colour fresh.

Serving Suggestions

Spread generously onto warm melba toast for a classic starter
Serve alongside cucumber ribbons and a wedge of lemon for a lighter option
Pair with a crisp glass of dry white wine for a dinner party opener
Spoon into small pots and serve as part of a picnic or buffet spread
Top oatcakes or rye crackers for a simple canapé

Storage

Room temperature

Do not leave the pate out at room temperature for longer than two hours, as it contains fish and dairy.

Refrigerator

Store in an airtight container or covered ramekin in the fridge for up to two days. Bring to room temperature for around ten minutes before serving for the best texture.

Freezing

Wrap tightly in cling film and place in a freezer-safe container for up to one month. Defrost slowly in the fridge overnight and stir well before serving, as the texture may soften slightly.

Nutrition

Calories: 180 kcal
Carbohydrates: 1g
Protein: 9g
Fat: 16g
Saturated Fat: 9g
Sodium: 480mg

Nutrition values are estimated and will vary depending on the exact ingredients used and portion size.

FAQs

Can I use hot smoked salmon instead of cold smoked salmon?

Yes, hot smoked salmon works well and gives a slightly flakier texture with a more pronounced smoky flavour. Simply flake it well before blending.

Can I make this smoked salmon pate ahead of time?

Yes, it can be made up to two days in advance and kept covered in the fridge, which also allows the flavours to develop further.

Can I freeze smoked salmon pate?

Yes, it freezes well for up to one month, though the texture will be slightly softer once defrosted, so give it a good stir before serving.

What can I use instead of horseradish sauce?

A small amount of Dijon mustard or a dash of Worcestershire sauce both work as a substitute, adding a similar gentle sharpness.

Is this recipe suitable for a gluten-free diet?

The pate itself is naturally gluten-free; simply check the crackers or bread served alongside it if serving someone with a gluten intolerance.

Conclusion

This Mary Berry smoked salmon pate delivers a smooth, delicately smoky result with very little effort, making it a dependable choice whenever a quick, elegant starter is needed. Its short preparation time and make-ahead nature mean it fits easily into a busy schedule without compromising on flavour.

This recipe makes enough for four to six servings as a starter. Give it a try, and leave a comment below sharing how you served it. If you enjoyed this, you might also like mary berry chocolate fairy cakes recipe.