Smoked Salmon & Dill Pate

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

Last updated:

Some of our posts contain affiliate links. If you buy through our links, we may receive compensation - at no cost to you.


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.



Enjoy a classic appetizer with this Smoked Salmon & Dill Paté. Smoked salmon, creamy cheese, a touch of citrus, and fresh dill create a simple yet flavorful spread perfect for any occasion.
No ratings yet
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer
Servings 4 Servings
Calories 223 kcal



  • 5.2 oz smoked salmon fillet or shavings
  • 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


  • Chop the salmon into small pieces.
  • 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).
  • Stir the herbs into the paté and spoon into a bowl. Refrigerate until ready to serve.
  • Serve with warm toast as a starter or with breadsticks or crackers as a dip.


Calories: 223kcalCarbohydrates: 3gProtein: 10gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 446mgPotassium: 134mgSugar: 2gVitamin A: 717IUVitamin C: 0.03mgCalcium: 55mgIron: 0.4mg
Keyword Smoked Salmon Dill Pate
Tried this recipe?Let us know how if you liked it in the comments below!

Did you find this post useful?

Give it a star rating and let us know!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Recommended Posts
Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

Leave a Comment

Recipe Rating

The maximum upload file size: 100 MB. You can upload: image. Drop file here

This site uses Akismet to reduce spam. Learn how your comment data is processed.