Summary of "Salmon paté by Mary Berry | Mary Berry Everyday | All Documentary #shorts"

Salmon pâté — “Salmon pâté by Mary Berry”

Presenter: Mary Berry Source: Mary Berry Everyday (All Documentary #shorts)

300 g smoked salmon slices (use a neat layer across the base; reserve remaining salmon for the filling)
75 g butter
180 g cream cheese
100 g crème fraîche
Hot horseradish — a generous amount (no exact weight given; to taste)
Juice of a small lemon
Dill and parsley (suggested; quantity not specified)

Line a 7-inch square tin with cling film.
Lay the smoked salmon slices in a neat, single layer across the base of the lined tin. Reserve any remaining slices for the filling.
Place the remaining smoked salmon pieces into a food processor.
Add 75 g butter, 180 g cream cheese, 100 g crème fraîche, a generous amount of hot horseradish, and the juice of a small lemon to the processor.
Process until combined — avoid over-processing. Mary Berry emphasizes the texture:

“It’s not a purée, it’s not a mousse, it’s a pâté.”
Finish by hand as needed (whisk or fold to adjust texture).
Add or finish with dill and parsley (herbs are recommended partners with fish).
Transfer the mixture into the salmon-lined tin, cover/wrap, and put in the freezer for 45 minutes before serving.

Chill in the freezer for 45 minutes before serving. (No specific freezer temperature provided.)

Line the tin neatly with cling film to make it easy to lift out the pâté.
Arrange the smoked salmon slices in a neat, single layer across the base for good presentation.
Do not over-process in the food processor — aim for a pâté-like texture rather than a smooth purée or a mousse.
Use dill and parsley as complementary herbs; add to the mixture or use as garnish.