Smoked Salmon, Dill & Lemon Paté Recipe


  • 200g (7 oz) smoked salmon: Use good quality smoked salmon for the best flavor.
  • 200g (7 oz) full-fat cream cheese: Softened to room temperature.
  • 2-3 tablespoons crème fraîche: Or you can substitute sour cream or plain yogurt.
  • Juice of 1/2 lemon: Adjust to your taste preference.
  • 1/2 cup chopped fresh dill: Or slightly less if you prefer a milder dill flavor.
  • Salt and freshly ground black pepper: To taste.


  • Prepare the dill: Wash and dry the fresh dill. Remove any tough stems, and then finely chop the fronds.
  • Combine the base: In a food processor or medium bowl, combine the softened cream cheese, crème fraîche (or substitute), and lemon juice. Blend or mix until smooth and creamy.
  • Add the salmon: Roughly chop the smoked salmon and add it to the cream cheese mixture. Pulse the food processor a few times until the salmon is incorporated, but still has some texture. If mixing by hand, finely chop and stir in the salmon.
  • Incorporate the dill and seasoning: Add the chopped dill, salt, and freshly ground black pepper to the mixture. Pulse or stir gently to combine.
  • Taste and adjust: Give the paté a taste and adjust the lemon juice, dill, salt, and pepper to your liking.
  • Chill: Transfer the paté to a serving bowl or ramekins. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Serve: Serve your smoked salmon paté with your favorite crackers, toasted bread, bagel chips, or crudités (like carrot and celery sticks).


  • Make-ahead: This paté can be made a day or two in advance. The flavors will develop even more as it sits.
  • Texture: For a chunkier pâté, pulse the food processor less, or stir by hand. For a smoother texture, blend for longer.
  • Optional additions: Try adding a teaspoon of capers or a pinch of cayenne pepper for a little extra zing.

Enjoy your delicious homemade Smoked Salmon, Dill & Lemon Paté!


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