Smoked salmon, dill & lemon paté

Smoked salmon, dill & lemon paté

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(30 ratings)

Prep: 5 mins No cook


Serves 4 as a starter, 8 as a dip
Five minutes is all you need to whip up this creamy fish dish, great served as a dip or starter

Nutrition and extra info

Nutrition: per serving (4)

  • kcal225
  • fat18.9g
  • saturates11.6g
  • carbs0.2g
  • sugars11.6g
  • fibre0.2g
  • protein13.6g
  • salt2.2g
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  • 150g smoked salmon, trimmings are fine
  • 200g tub soft cheese
  • 1 tbsp crème fraîche, only if you have some
  • juice half a lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • small bunch dill or chives, chopped
  • breadsticks or granary toast, to serve


  1. If you aren’t using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. 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.

  2. Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.

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Comments, questions and tips

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1st Feb, 2020
Lovely, and very easy. For me, there was too much lemon juice - wish I'd added a bit at a time - though this could have been because I didn't have any crème fraîche? Will definitely make again.
16th Dec, 2019
Made this for a starter and went down very well. Everybody really enjoyed it, and was a great, light, fresh appetiser. I actually added the juice of a whole lemon, rather than half; as I felt half just wasn't enough to cut through all the cream flavour. This is just a personal preference, so make sure you taste as you go! I also used chives instead of dill, as I'm not a huge fan. I'm going to be making it again as a dip as part of my boxing day buffet.
13th Jan, 2017
Absolutely gorgeous. Boyfriend loved it!
28th Oct, 2016
Really easy, and simple starter, very light and tasty. Perfect start to a meal.
3rd Feb, 2016
Excellent and easy recipe, as is. I just added a little lemon zest for a fresher taste and drops of vodka for a little kick, but these additions were not necessary-the original recipe is great.
21st Mar, 2015
Delicious! And so quick and easy :)
20th Dec, 2014
Absolutely delicious. Will be making this again and again.
9th Jun, 2014
Fantastic and super easy. Made this in no time for a dinner party starter that everyone loved. Will be making it again.
20th May, 2014
This is the best and easiest starter recipe ever. It takes absolutely no time or effort to prepare yet people really raved about it. Such a lovely, creamy rich taste of smoked salmon. I will definitely be using this one time and time again.
5th Mar, 2014
Really tasty. We had this for our Christmas dinner starter and I make it regularly for a quick lunch, a snack or even for work. I make it with lactofree soft cheese and it's a winner with the whole family.


19th Oct, 2019
Hi Maybe a silly question but is this using the cold, thinly sliced smoked salmon from Packet or shreds of cooled down hot smoked salmon fillet? Thanks.
goodfoodteam's picture
21st Oct, 2019
Thanks for your question. Yes, this is the cold smoked salmon which you can buy in slices or some supermarkets sell trimmings which are a bit cheaper and would work equally well in this recipe.
26th Sep, 2017
By soft cheese do you mean cream cheese? I live in Australia - the term soft cheese covers everything from ricotta to brie. Many thanks.
goodfoodteam's picture
27th Sep, 2017
Thanks for your question. Yes, this recipe calls for cream cheese. We hope you enjoy it!
18th Dec, 2015
Can this be made the day before. Many thanks
goodfoodteam's picture
22nd Dec, 2015
Yes you can make this a day ahead then keep well covered in the fridge. 
6th Dec, 2013
H. Can this pâté be frozen and then used for christmas? Thanks
goodfoodteam's picture
18th Dec, 2013
Hi Claire, For best results we wouldn't recommend freezing the paté, it will keep in the fridge for 2-3 days in an airtight container though.Have a merry Christmas. 
28th Oct, 2016
Make a few hours earlier to allow the flavours to develop. Keep in the fridge to firm up before serving
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