Paul Hollywood's 
Simple smoked salmon pâté

Whizz up this zesty smoked salmon pâté with cream cheese – tastes great with fresh soda bread.

Serves 4-6


100g/3½oz cream cheese

100g/3½oz crème fraîche

200g/7oz smoked salmon

lemon, zest only, finely grated

½ lemon, juice only

1 tbsp creamed horseradish

2 tbsp finely chopped, fresh dill

caper berries, to serve




To begin, place all the ingredients except the capers in a food processor. Pulse until a pâté forms which still has some texture to it and is not a purée.


Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. It may also need more lemon juice.


Serve with sliced bread, such as stout soda bread, and large caper berries.