This is the kind of recipe you make when you want to feel a bit fancy but still keep your feet up. I’ve made it for parties, date nights, and even just for myself on a Thursday evening with a glass of white wine and a packet of posh crackers I wasn’t meant to open yet. It’s creamy, smoky, and bright with lemon and dill — and it’s honestly easier than making a sandwich.
If you’ve got 15 minutes, a pack of smoked salmon, and some cream cheese knocking about, you’re already halfway there. It’s simple, elegant, and a proper little treat.
Ingredients List
- 200g smoked salmon – the better the salmon, the better the pâté.
- 200g cream cheese – full fat, don’t bother with the light stuff here.
- 1 tbsp lemon juice – lifts everything.
- 1 tbsp fresh dill, chopped – or more if you love it.
- 1 shallot, finely chopped – gives it a little bite.
- Black pepper – to taste.
- Toasted bread or crackers – for scooping/spooning/spreading.
3. How to Make It
- Serve straight from the fridge with toast, crackers, or cucumber slices if you’re feeling health-conscious (or just out of carbs).
- Break up the salmon.
Use a fork to flake it into small bits. Doesn’t need to be mush, just manageable. - Add the cream cheese.
Mix gently until it’s mostly smooth — a few little bits of salmon are a good thing. - Throw in the lemon, dill, shallot, and black pepper.
Give it all a good stir. Taste a little. Add a smidge more lemon if you like it tangy. Add more dill if it makes you happy. - Scoop into a little serving dish or ramekin.
Smooth the top. Cover. - Chill for at least an hour.
It firms up a bit and the flavours mellow and come together. It’s nicer cold.
Common Mistakes
My pâté is too thick.
A splash of cream or a bit more lemon juice will loosen it up. Go slow.
Too salty?
That’s likely your salmon. Next time, go for a milder smoked salmon or skip adding any extra salt.
Not enough flavour?
Add more lemon, dill, or a pinch of cayenne for heat. The base is mild — build on it.
Can I blend it?
Yes, for a smoother texture. But hand-mixed keeps it a bit chunkier and more interesting.
Storage Tips
- Fridge: Keeps for 3–4 days in an airtight container. It might firm up a bit, so give it a quick stir before serving.
- Freezer: You can freeze it, but it may go a bit grainy when thawed. Not a disaster, just give it a stir.
- Reheating? Nope. This one’s a cold dish. Heating it will ruin the texture.
What to Serve It With
- Toasted sourdough, crackers, or oatcakes.
- Cucumber rounds or blanched green beans for dipping, if you’re doing crudités.
- Capers, lemon wedges, or dill sprigs if you’re dressing it up for company.
Sometimes I just spread it thick on toast and eat it in my dressing gown. No judgement.
FREQUENTLY ASKED QUESTIONS
Can I make it ahead?
Yes! In fact, it tastes better after a night in the fridge.
Can I use fresh salmon instead?
You can — cook it and cool it first — but it’ll be a milder, creamier flavour. Still nice.
What if I don’t like dill?
Try chives, parsley, or a bit of tarragon. Or just leave herbs out altogether.
Can I double the recipe?
Definitely. Just taste as you go — you might want a bit more lemon or dill when scaling up.
Try More Nigella Recipes:
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories200
- Total Fat 19g
- Saturated Fat 7g
- Trans Fat 0g
- Cholesterol 30mg
- Sodium 350mg
- Total Carbohydrates 2g
- Sugars 2g
- Protein 5ggrams
- Calcium 24mg
- Potassium 75mg
Nigella Smoked Salmon Pate
Description
Nigella Smoked Salmon Pate is made with smoked salmon, cream cheese, lemon juice, fresh dill, shallot, and black pepper. This British Nigella Smoked Salmon Pate recipe creates a luxurious appetizer that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Flake salmon with a fork.
- Mix with cream cheese until combined.
- Stir in lemon juice, dill, shallot, and black pepper.
- Taste and adjust seasoning.
- Spoon into a dish, cover, and chill for 1 hour.
- Serve cold with crackers or toast.