Smoked Salmon & Dill Pate

Smoked Salmon & Dill Dip_siteb

Hi there foodie friends. Hope you don’t mind the quick succession of posts this week, but I have done more than my fair share of baking and cooking in the last few days and just trying to clear the back-log!

So, as part of Christmas day brunch, I made this absolutely delicious Smoked Salmon & Dill Paté. It was very quickly hoovered up – in fact, I was lucky to see much of it at all!

The recipe I used came from BBC Good It was ridiculously easy to make – basically, you pop everything into the food processor and whiz. It’s quite flexible too – I had a slightly larger piece of smoked salmon fillet (185g rather than the required 150g) and wanted to feed at least 10 people so I doubled the amount of cream cheese from 200g to 400g. I was slightly concerned that increasing the ratio of cream cheese to salmon might dilute the flavour somewhat, but that wasn’t the case at all – it was totally flavoursome and the texture was perfect.

Looking for a fabulous dip that will wow your guests? This is it.


Serves 4 as a starter; 8 as a dip


  • 150g (5.2 oz) smoked salmon fillet or shavings
  • 200g (7 oz) tub soft cream cheese, room temperature
  • 1 Tbsp crème fraiche, plain yoghurt, or heavy cream
  • Juice half a lemon
  • Small bunch dill or chives, chopped
  • Crackers, breadsticks or toast to serve


  1. Chop the salmon into small pieces.
  2. Tip the soft cream cheese, crème fraiche (or alternative) and lemon juice into a food processor; season generously with black pepper and process until combined and smooth. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink (as I did).
  3. Stir the herbs into the paté and spoon into a bowl. Refrigerate until ready to serve.
  4. Serve with warm toast as a starter or with breadsticks or crackers as a dip.

 Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting


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