Mary Berry Smoked Salmon and Watercress Pâté Recipe
Mary Berry Smoked Salmon and Watercress Pâté is a creamy, chilled blend of smoked salmon, fresh watercress, lemon, and soft cheese. It is typically served as a spread for crackers, crostini, or blinis. Its flavor profile is smoky, tangy, herbaceous, and slightly peppery, making it a crowd-pleasing starter for both casual and formal occasions.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4
- Category: Appetizer
- Method: no-cook
- Cuisine: British
Ingredients
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200g smoked salmon, roughly chopped
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1 cup fresh watercress (about 30g), washed and dried
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200g full-fat cream cheese, softened
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1 tablespoon lemon juice + ½ teaspoon lemon zest
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1 teaspoon horseradish sauce (mild or hot, based on preference)
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1 tablespoon fresh dill or chives, finely chopped
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¼ teaspoon cracked black pepper
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Optional: A pinch of salt (only if needed, as smoked salmon is salty)
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1–2 tablespoons double cream (use only if the mixture needs loosening)
Instructions
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Prepare the watercress – Wash and dry 1 cup (30g) watercress, removing any thick stems for a smoother pâté.
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Blend the cream base – Add 200g full-fat cream cheese, 1 tbsp lemon juice, ½ tsp lemon zest, 1 tsp horseradish sauce, 1 tbsp chopped dill or chives, and ¼ tsp cracked black pepper to the food processor.
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Add the smoked salmon – Add 200g chopped smoked salmon to the mixture and pulse gently a few times to keep a slightly chunky texture instead of blending it completely smooth.
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Adjust consistency if needed – If the mixture feels too thick, add 1–2 tbsp double cream and pulse again briefly.
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Fold in the watercress – Add the prepared watercress last and blend with short pulses so it stays vibrant and doesn’t become overly crushed.
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Chill before serving – Transfer the pâté into a serving bowl or ramekin and refrigerate for at least 1 hour to allow it to firm up and develop flavor.