This delicious Mary Berry Smoked Salmon and Watercress Pâté is a creamy and easy-to-make appetizer, perfect for any occasion. With a blend of fresh and smoked salmon, horseradish, and watercress, it’s a quick and elegant dish that’s sure to impress. Plus, it’s flexible—use ingredients you already have!
This smoked salmon and watercress pâté recipe Is From Cook And Share Cookbook by Mary Berry
Ingredients Needed
- Small bunch of dill (4 small sprigs reserved and remainder chopped)
- 115g butter, softened (plus extra for buttering the dish and for the salmon)
- 150g fresh salmon fillet, skinned
- 350g smoked salmon (cocktail slices, if possible)
- 2 tsp hot horseradish sauce
- 180g full-fat cream cheese
- 1 tbsp fresh lemon juice
- Small bunch of watercress, roughly chopped (plus sprigs to serve)
How To Make Smoked Salmon and Watercress Pâté Recipe
- Preheat the oven & prepare the loaf tin: Preheat the oven to 180°C (350°F)/160°C Fan (320°F)/Gas 4. Butter the inside of a 450g (1lb) loaf tin and line the base and long sides with non-stick baking paper, leaving some overhang to help lift out the pâté. Lay 3 sprigs of dill in the centre of the base.
- Cook the fresh salmon: Place a sheet of foil on the worktop and butter the centre. Place the fresh salmon fillet on top, spread with more butter, and season with salt and freshly ground black pepper. Lay the remaining sprig of dill on top, fold the foil into a parcel, and bake for 15 minutes (or until the salmon is just cooked). Let it cool in the foil.
- Line the tin with smoked salmon: Line the prepared tin with overlapping strips of smoked salmon, leaving some hanging over the edges. This will create the base and sides of your pâté.
- Make the pâté mixture: In a food processor, add 60-70g (2¼–2½oz) of the smoked salmon, the cooled cooked salmon fillet, horseradish sauce, cream cheese, soft butter, lemon juice, and season with salt and freshly ground black pepper. Blend until smooth.
- Add watercress: Place 3 spoonfuls of the pâté mixture in a bowl and add the chopped watercress and chopped dill. Stir to combine and check the seasoning.Assemble the pâté: Spread half of the pâté mixture into the base of the loaf tin and smooth it out. Add the watercress mixture on top, gently pressing it into the edges. Spread the remaining pâté mixture over the watercress layer and level it off with the back of a spoon.
- Finish and chill: Fold the overhanging smoked salmon over the top of the pâté, pressing it down gently. Cover the tin and chill the pâté for at least 5 hours, or until it has set.
- Serve: To serve, lift the pâté out of the tin using the baking paper overhang. Slice into thick slices and serve with extra watercress sprigs on the side.
Recipe Tips
- Use fresh smoked salmon: For the best flavor and texture, choose fresh cocktail-style smoked salmon. It will give the pâté a delicate, smoky taste without overpowering the other ingredients.
- Chill the pâté well: Make sure to chill the pâté for at least 5 hours. This helps it set properly, making it easier to slice and ensuring the flavors develop fully.
- Season to taste: Don’t forget to taste and adjust the seasoning as you go. Adding a bit more lemon juice or horseradish can enhance the freshness or give it a nice kick.
- Use good-quality cream cheese: Opt for full-fat cream cheese, as it adds a smooth, rich texture to the pâté. Low-fat versions can make the pâté too runny.
- Line the tin properly: Ensure you line the tin with both baking paper and smoked salmon slices, leaving extra hanging over the edges. This will help you remove the pâté easily and create a professional-looking finish.
How To Store Leftovers
Cover leftovers smoked salmon and watercress pâté tightly and store it in the fridge. It can be kept for up to 2 days.
Nutrition Facts
- Calories: 207 kcal
- Total Fat: 17.3g
- Saturated Fat: 7.8g
- Cholesterol: 39mg
- Sodium: 282mg
- Potassium: 141mg
- Total Carbohydrate: 1.9g
- Dietary Fiber: 0.3g
- Sugars: 0.8g
- Protein: 12.2g
Try More Mary Berry Recipes:
Mary Berry Smoked Salmon and Watercress Pâté Recipe
Description
This delicious Mary Berry Smoked Salmon and Watercress Pâté is a creamy and easy-to-make appetizer, perfect for any occasion. With a blend of fresh and smoked salmon, horseradish, and watercress, it’s a quick and elegant dish that’s sure to impress. Plus, it’s flexible—use ingredients you already have!
Ingredients
Instructions
- Preheat the oven & prepare the loaf tin: Preheat the oven to 180°C (350°F)/160°C Fan (320°F)/Gas 4. Butter the inside of a 450g (1lb) loaf tin and line the base and long sides with non-stick baking paper, leaving some overhang to help lift out the pâté. Lay 3 sprigs of dill in the centre of the base.
- Cook the fresh salmon: Place a sheet of foil on the worktop and butter the centre. Place the fresh salmon fillet on top, spread with more butter, and season with salt and freshly ground black pepper. Lay the remaining sprig of dill on top, fold the foil into a parcel, and bake for 15 minutes (or until the salmon is just cooked). Let it cool in the foil.
- Line the tin with smoked salmon: Line the prepared tin with overlapping strips of smoked salmon, leaving some hanging over the edges. This will create the base and sides of your pâté.
- Make the pâté mixture: In a food processor, add 60-70g (2¼–2½oz) of the smoked salmon, the cooled cooked salmon fillet, horseradish sauce, cream cheese, soft butter, lemon juice, and season with salt and freshly ground black pepper. Blend until smooth.
- Add watercress: Place 3 spoonfuls of the pâté mixture in a bowl and add the chopped watercress and chopped dill. Stir to combine and check the seasoning.Assemble the pâté: Spread half of the pâté mixture into the base of the loaf tin and smooth it out. Add the watercress mixture on top, gently pressing it into the edges. Spread the remaining pâté mixture over the watercress layer and level it off with the back of a spoon.
- Finish and chill: Fold the overhanging smoked salmon over the top of the pâté, pressing it down gently. Cover the tin and chill the pâté for at least 5 hours, or until it has set.
- Serve: To serve, lift the pâté out of the tin using the baking paper overhang. Slice into thick slices and serve with extra watercress sprigs on the side.
Notes
- Use fresh smoked salmon: For the best flavor and texture, choose fresh cocktail-style smoked salmon. It will give the pâté a delicate, smoky taste without overpowering the other ingredients.
- Chill the pâté well: Make sure to chill the pâté for at least 5 hours. This helps it set properly, making it easier to slice and ensuring the flavors develop fully.
- Season to taste: Don’t forget to taste and adjust the seasoning as you go. Adding a bit more lemon juice or horseradish can enhance the freshness or give it a nice kick.
- Use good-quality cream cheese: Opt for full-fat cream cheese, as it adds a smooth, rich texture to the pâté. Low-fat versions can make the pâté too runny.
- Line the tin properly: Ensure you line the tin with both baking paper and smoked salmon slices, leaving extra hanging over the edges. This will help you remove the pâté easily and create a professional-looking finish.
Mary Berry Smoked Salmon and Watercress Pâté Recipe