Mary Berry Smoked Salmon and Watercress Pâté Recipe

I made this pâté for a weekend lunch with my in-laws—a risky time to try something new, I’ll admit. I’d made salmon pâté before, but never one wrapped in smoked salmon with a surprise layer of watercress running through the middle.

Let me tell you: it looked impressive, tasted fresh and buttery, and took way less effort than I thought. The first time, I didn’t chill it long enough—sliced it too soon and it slumped. But once I left it to set overnight, it sliced like a dream and made me look far more organised than I was.

It’s now my go-to when I want something showy with almost zero stress.

WHY THIS ONE WORKS SO WELL

• It blends both smoked and fresh salmon, so you get depth and delicacy.
• The watercress adds freshness and colour—it’s not just there to look fancy.
• You build it like a terrine, so it slices cleanly and looks gorgeous on the plate.

INGREDIENTS + WHY THEY MATTER

• Fresh salmon fillet (150g) – Cooked gently, it adds body and richness without being too fishy.
• Smoked salmon (350g) – Cocktail slices work best for lining the tin and blending into the pâté.
• Cream cheese (180g, full-fat) – Don’t go light here. Full-fat gives it that silky texture.
• Butter (115g) – Adds richness and helps the pâté firm up.
• Horseradish sauce (2 tsp) – Brings heat and balance.
• Lemon juice (1 tbsp) – Cuts through the richness.
• Dill + watercress – Herbs that add both flavour and structure. Watercress gives it bite.

MAKING IT YOURS (WITHOUT RUINING IT)

• No horseradish? Add a tiny bit of Dijon mustard or more lemon juice for zing.
• No dill? Try chopped chives or parsley. I’ve done both in a pinch.
• Want to serve it warm? Don’t. This one needs to chill to set properly—it’s not a hot dish.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pâté wouldn’t slice cleanly	Didn’t chill long enough	Chill for at least 5 hours, ideally overnight
Too soft/runny	Used low-fat cream cheese	Always use full-fat for structure
Too bland	Forgot to taste before chilling	Adjust lemon, salt, and horseradish first

HOW TO MAKE MARY BERRY’S SMOKED SALMON AND WATERCRESS PÂTÉ

1. Preheat oven to 180°C (160°C Fan). Line a 450g loaf tin with buttered baking paper and smoked salmon slices, leaving overhang.
2. Cook the fresh salmon: Wrap in foil with butter, seasoning, and dill. Bake for 15 minutes. Cool completely.
3. Blend the pâté: In a food processor, blitz 60–70g smoked salmon with cooked salmon, cream cheese, butter, lemon juice, horseradish, salt and pepper until smooth.
4. Stir in herbs: Remove a few spoonfuls of the mixture, stir in chopped watercress and dill. Check seasoning.
5. Assemble: Layer half the pâté into the tin, then the herby watercress layer, then top with the rest of the pâté. Fold smoked salmon over to seal.
6. Chill: Cover and chill for at least 5 hours, ideally overnight, until firm.
7. Serve: Lift out using the baking paper. Slice thickly and serve with watercress or crackers.

TIPS FROM MY KITCHEN

• I line the tin with extra-long baking paper “handles” to lift it out neatly.
• Taste the blended mix before layering—you can’t fix it later.
• This pairs beautifully with rye toast or oatcakes and a glass of something crisp.

STORAGE + SERVING

• Fridge: Keeps well for up to 2 days, tightly covered.
• Freezer: Not ideal—it changes the texture. Best made fresh.
• Serving tip: Let it sit at room temp for 10 minutes before slicing—it loosens just enough.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this the night before?
A: Yes—actually, you should. It needs time to chill and set properly.

Q: What if I don’t have a loaf tin?
A: Use any small dish lined with clingfilm and smoked salmon—it doesn’t need to be perfect.

Q: Is it safe to use raw smoked salmon?
A: Absolutely. Smoked salmon is cured and ready to eat. Just make sure it’s fresh.

Q: Can I skip the watercress layer?
A: You can—but it adds a fresh, peppery lift that keeps the pâté from feeling too rich.

Try More Recipes:

• Mary Berry Salmon And Herb Coulibiac
• Mary Berry Blackened Salmon
• Mary Berry Smoked Salmon And Haddock Kedgeree​