Smoked Tuna Pate With Crostini - cooking recipe

Ingredients

Pate
1 lb smoked tuna or 1 lb other smoked fish fillet, skinned and flaked
12 ounces cream cheese
6 tablespoons unsalted butter
1 medium red onion, minced
1/4 cup chopped fresh dill
2 tablespoons drained capers
3 tablespoons fresh lemon juice
2 tablespoons cognac
pepper
lemon wedge (to garnish)
capers (to garnish)
Crostini
2 loaves day-old French baguettes
1/2 cup olive oil
1 1/2 tablespoons fines herbes or 1 1/2 tablespoons Italian herb seasoning

Preparation

Bring the cream cheese and butter to room temperature and cut into small chunks.
Beat the fish, cream cheese and butter in a mixing bowl with a hand mixer just until combined.
Add the onion, dill, capers, lemon juice and Cognac; beat just until blended.
Do not over-beat, the pate should have some texture.
Season to taste with pepper.
Line a 1-quart crock or mold with plastic wrap and pack the pate into it.
Cover and refrigerate for a few hours to mellow the flavors.
When ready to serve, un-mold onto a serving platter and peel off the plastic wrap.
Garnish with capers and lemon wedges and serve at room temperature with crostini.
For Crostini: Pre-heat oven to 350F.
Slice baugettes into 1/4 inch thick slices.
Arrange the bread slices in a single layer on baking sheets.
Lightly brush one side of each slice all over with olive oil, then sprinkle lightly with the herbs.
Bake just until crisp and light golden brown, about 12 to 15 minutes.
Let cool to room temperature, then store in an airtight container or ziplock bags.
This will make 5 or 6 dozen slices, depending on the size of the baugettes and the thickness of the slices.